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.
Photo by Candy H.
Adapted from bhg.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 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

Directions

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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