Creamy BLT Coleslaw
- Makes: 6 servings
- Prep: 20 mins
- Cook: 5 mins
- Chill: 2 hrs to 24 hrs
- 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
- 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 for at least 2 hours up to overnight.
- 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)
- Per serving:
- 412 kcal ,
- 39 g fat
- (8 g sat. fat ,
- 21 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 21 mg chol. ,
- 451 mg sodium ,
- 11 g carb. ,
- 4 g fiber ,
- 5 g sugar ,
- 5 g pro.
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