1 Picture
Ingredients
- 4 slices bacon
- 1 cup mayonnaise or salad dressing
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1 teaspoon celery seeds
- 5 cups shredded green and/or red cabbage or packaged shredded broccoli (broccoli slaw)*
- 1 cup shredded carrots (2 medium)*
- 1/2 cup sunflower kernels
- 1/2 cup quartered cherry tomatoes
- 1/3 cup thinly sliced green onions
- Salt
- Ground black pepper
Details
Servings 6
Adapted from bhg.com
Preparation
Step 1
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.
2.
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.
3.
Serve within 2 hours after removing coleslaw from refrigerator; discard any leftovers.
From the Test Kitchen
•If desired, substitute 5 cups packaged shredded cabbage with carrot (coleslaw mix) for the cabbage or shredded broccoli and the carrots.
Nutrition Facts (Creamy BLT Coleslaw) Servings Per Recipe 6,
cal. (kcal) 412,
Fat, total (g) 39,
chol. (mg) 21,
sat. fat (g) 8,
carb. (g) 11,
Monosaturated fat (g) 3,
Polyunsaturated fat (g) 21,
Trans fatty acid (g) 0,
fiber (g) 4,
sugar (g) 5,
pro. (g) 5,
vit. A (IU) 3547,
vit. C (mg) 25,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 60,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 451,
Potassium (mg) 344,
calcium (mg) 50,
iron (mg) 1,
Vegetables () 1,
Fat () 3,
Percent Daily Values are based on a 2,000 calorie diet
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