Description
A creamy and crunchy delight, macaroni coleslaw is a vibrant mix of flavors and textures, perfect for any occasion.
Ingredients
Scale
- 8 ounces elbow macaroni
- 14 ounce package tri-color coleslaw mix
- 1 cup diced red onion
- 2 celery ribs, diced
- 1 medium green bell pepper, diced
- 1 medium English cucumber, chopped
- 8 ounce can water chestnuts, drained and chopped
- 1 ½ cups mayonnaise
- ¼ cup cider vinegar
- 3 to 4 tablespoons sugar, to taste
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook macaroni according to the package directions until al dente. Immediately after cooking, drain and rinse in cold water until cooled.
- Transfer the well-drained macaroni to a large mixing bowl and add the coleslaw mix, diced onions, celery, bell pepper, cucumber, and water chestnuts.
- Whisk together the mayonnaise, vinegar, 3 tablespoons of sugar, lemon juice, salt, and pepper in a small mixing bowl. Adjust the sugar according to your taste preference.
- Pour about ¾ of the dressing over the salad and toss until all ingredients are well coated.
- Cover the salad and refrigerate the dish and remaining dressing separately for at least 1 hour and up to 8 hours for optimal flavor infusion.
- Just before serving, toss with the remaining dressing as needed to achieve the desired creaminess.
Notes
For best results, let the coleslaw sit in the fridge for a few hours or overnight to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg