Macaroni coleslaw

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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  • 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

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