Rating: 3.5 stars
34 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 4

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.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

20 mins
5 mins
2 hrs
2 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

412 calories; fat 39g; cholesterol 21mg; saturated fat 8g; carbohydrates 11g; mono fat 3g; poly fat 21g; insoluble fiber 4g; sugars 5g; protein 5g; vitamin a 3547.1IU; vitamin c 25.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 60.5mcg; vitamin b12 0.1mcg; sodium 451mg; potassium 344mg; calcium 50.5mg; iron 1.1mg.