2 (12 oz. ea.) bags shredded broccoli slaw (in supermarket spring and summer)
2 large shredded carrots
1/4 head shredded purple cabbage
1 (12 oz.) pkg. frozen corn
1 (12 oz.) pkg. cooked finely shredded bacon
8 oz. salted sunflower seeds

Slice bacon and fry in a skillet. Drain on paper towels. Prepare vegetables.

Mix all ingredients together and make or use your favorite coleslaw dressing. Chill several hours or overnight before serving.

Note: This is by taste and desire so adjust it until you like it!

Submitted by: Pam