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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Creamy BLT Coleslaw

Makes: 6 servings
Prep 20 mins Chill  overnight
Creamy BLT Coleslaw
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

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 (g) 60,
  • Cobalamin (Vit. B12) (g) 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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