The additions of crisp, crumbled bacon and crunchy sunflower seeds nearly makes this creamy slaw a meal in itself. Store any remaining sunflower seeds, tightly bagged, in the refrigerator to keep them fresh-tasting for up to 3 months.

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

 

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.

 

 

tip

If desired, substitute 5 cups packaged shredded cabbage with carrot (coleslaw mix) for the cabbage or shredded broccoli and the carrots.

 

nutrition information

Per serving: Calories 412, Total Fat 39 g, Cholesterol 21 mg, Sodium 451 mg, Carbohydrate 11 g, Fiber 4 g, Protein 5 g, Percent Daily Values are based on a 2,000 calorie diet.