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Macaroni coleslaw Recipe

Macaroni coleslaw is a popular Italian Salad
Author :
 
On :
Thursday, 2 June, 2016
Category :
Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
Italian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 2.5 cups - elbow macaroni
  • 1 - medium red or green bell pepper, chopped
  • 1 - medium onion, diced
  • 2 - carrots, peeled and finely chopped
  • 1 cup - Pineapple chunks, drained, with 2 tbsp of the juice reserved
  • 3 cups - finely shredded Cabbage
  • 1/2 tsp - Garlic powder
  • 1 tbsp - Dijon-style mustard
  • 2 tsp - Apple cider Vinegar
  • 1 tbsp - Canola Oil
  • 1 tsp - white pepper
  • 1 tbsp - white Sugar
  • 1 cup - cherry-flavored Yoghurt
  • Salt and pepper to taste
  • 1/2 cup - freshly shredded Coconut
  • 8 - maraschino Cherries for garnish (optional)
  • How to Make Macaroni coleslaw:

    1. Bring a large pot of lightly salted water to a boil.
    2. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
    3. Rinse with cold water until chilled. Drain well.
    4. Place the macaroni in a large bowl, and toss together with the bell pepper, onion, carrot, pineapple, reserved pineapple juice, and cabbage.
    5. Sprinkle with garlic powder, and toss to combine; set aside.
    6. In a small bowl, stir together the Dijon mustard, vinegar, oil, white pepper, sugar, and yoghurt; season to taste with salt and pepper.
    7. Toss the macaroni salad with the dressing, cover, and refrigerate for 1 hour to overnight.
    8. To serve, toss the salad again to mix well, and then place in a serving bowl.
    9. Sprinkle with coconut, and garnish with maraschino cherries.



     

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