SALAD: 3 c. shredded cabbage
1 c. shredded carrots
1/3 c. raisins
1/4 c. chopped red onion
1/4 c. shelled sunflower seeds
8 slices bacon, crisply cooked, crumbled COLESLAW DRESSING: 1/2 c. mayonnaise or salad dressing
2 tbsp. sugar
2 tbsp. white vinegar In large bowl, combine all salad ingredients except sunflower seeds and bacon; toss gently. In small bowl, combine all dressing ingredients; blend well. Pour dressing over cabbage mixture; toss to combine. Cover; refrigerate until ready to serve. Just before serving, stir in sunflower seeds and bacon. Makes 8 (1/2 cup) servings. | 
