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Macaroni coleslaw

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 3 based on 100 votes
3
Course: Salad Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

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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

  • 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.