Creamy BLT Coleslaw

Bacon in coleslaw? I'm in! Super easy because you can find all the cabbage, broccoli and carrots pre-shredded in the produce department. Cooking time listed is actually overnight chilling time. Recipe is from Better Homes and Gardens.

• Ready In: 8 hrs 20 mins
• Serves: 6

Ingredients

• 4  slices bacon
• 1  cup mayonnaise or 1  cup  salad dressing
• 2  tablespoons red wine vinegar
• 2  teaspoons sugar
• 1  teaspoon celery seed
• 5  cups  shredded green cabbage or 5  cups red cabbage or 5  cups  packaged shredded broccoli
• 1  cup  shredded carrot (2 medium)
• 1⁄2 cup sunflower seeds
• 1⁄2 cup  quartered cherry tomatoes
• 1⁄3 cup  thinly sliced green onion
•  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.