
Send a Meal BlogMonday, July 01 2013
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
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.
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.
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