Creamy Blt Coleslaw

• 4 slices bacon
• 1 cup mayonnaise or 1 cup salad dressing
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1 teaspoon celery seed
• 5 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

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.

bacon, mayonnaise, red wine vinegar, sugar, celery, red cabbage, carrot, sunflower seeds, quartered cherry tomatoes, green onion, salt, ground black pepper

Taken from www.food.com/recipe/creamy-blt-coleslaw-489793 (may not work)