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Monday, 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.


Cole Slaw
       slices bacon
     cup  mayonnaise or salad dressing
     tablespoons  red wine vinegar
     teaspoons  sugar
     teaspoon  celery seeds
     cups  shredded green and/or red cabbage or packaged shredded broccoli (broccoli slaw)*
     cup  shredded carrots (2 medium)*
    1/2  cup  sunflower kernels
    1/2  cup  quartered cherry tomatoes
    1/3  cup  thinly sliced green onions
        Ground black pepper
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.
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.
Posted by: Send a Meal AT 10:10 am   |  Permalink   |  0 Comments  |  Email

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