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Creamy BLT Coleslaw


Imagine a delicious BLT—it's got juicy, ripe tomato; crisp, clean lettuce; savory bacon; and of course, rich mayonnaise. This recipe's got it all, in slaw form.

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  • 4 slices bacon
  • 1 cup mayonnaise or salad dressing
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon celery seeds
  • 5 cups green and/or red cabbage or packaged brocoli slaw, shredded
  • 1 cup carrots, shredded
  • 1/2 cup sunflower kernels
  • 1/2 cup quartered cherry tomatoes
  • 1/3 cup thinly sliced green onions
  • Salt
  • Ground black pepper


Adapted from


Step 1

In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings. Crumble bacon; set aside.

In a large bowl combine the reserved drippings, mayonnaise, vinegar, sugar, and celery seeds. Add cabbage, carrots, sunflower kernels, tomatoes, and green onions; toss gently to coat. Stir in crumbled bacon. Season to taste with salt and pepper. Transfer coleslaw to a bowl or storage container; cover and chill overnight.

Serve within 2 hours after removing coleslaw from refrigerator; discard any leftovers.

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