SALAD:

3 c. cabbage, shredded
1 c. carrots, shredded
1/3 c. raisins
1/4 c. red onion, chopped
1/2 c. shelled sunflower seeds
8 slices bacon, cooked & crumbled

DRESSING:

1/2 c. mayonnaise or salad dressing
2 tbsp. sugar
2 tbsp. white vinegar

In a large bowl, combine all of salad ingredients except sunflower seeds and bacon; toss. In another bowl, combine all of dressing ingredients; mix well. Pour dressing over cabbage mixture and toss to combine. Cover and refrigerate until ready to serve. Just before serving, stir in sunflower seeds and bacon. Makes 8 (1/2 cup) servings.