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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.
In a large bowl, combine the reserved drippings, mayonnaise, vinegar, sugar and celery seeds. Add cabbage (or broccoli), carrots, sunflower kernels, tomatoes and green onions; toss gently to coat. Stir in crumbled bacon. Season to taste with salt and pepper. Cover and chill for 2 to 24 hours.