Ingredients:
4 slices bacon
1 c. mayonnaise or salad dressing
2 Tbsp. red wine vinegar
2 tsp. sugar
1 tsp. celery seeds
5 c. shredded green and/or red cabbage or packaged shredded broccoli (broccoli slaw)
1 c. shredded carrots (2 medium)
1/2 c. sunflower kernels
1/2 c. quartered cherry tomatoes
1/3 c. thinly sliced green onions
Salt
Ground black pepper
Directions:
In a large skillet, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 Tbsp. 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 overnight.
Serve within 2 hours of removing coleslaw from refrigerator; discard any leftovers.
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