Creamy BLT Coleslaw

This classic-yet-updated picnic side holds its own paired with big-flavor mains.

    

• 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)

Per serving: 
• 412 kcal cal., 
• 39 g fat 
• (8 g sat. fat, 
• 21 g polyunsaturated fat, 
• 3 g monounsatured fat), 
• 21 mg chol., 
• 451 mgsodium, 
• 11 g carb., 
• 4 g fiber, 
• 5 g sugar, 
• 5 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

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