I was trying to use what I had in the pantry and fridge for dinner and was thinking about macaroni salad or coleslaw. Hmm, what if I combined the two recipes and made a MacSlaw Salad. What makes it crazy is we all have our favorite recipes so the recipe can be changed up to taste.
Crazy MacSlaw Salad
8 oz of favorite pasta, nice with elbows, fusilli, shells
1/2 head Green Cabbage Chop into fine pieces.
Six Green onions chopped fine
2-3 carrots peeled and shredded
2-3 sticks celery chopped fine ( optional)
1 red pepper chopped fine
1 cucumber chopped into small pieces
Dressing:
1 to 1 1/2 cups mayonnaise
1/4 cup sugar
1/3 cup Braggs Organic apple cider vinegar
2 tsp mustard or dijon mustard
1 tsp onion powder
1/2 tsp Sea salt
1/2 tsp freshly ground pepper, or to taste
So pick your favorite pasta, then cook al dente per the package direction. Drain, set aside to cool. You can toss with a little Olive Oil to keep the pasta from sticking.
In a large bowl add dressing ingredients. Whip with whisk till blended.
While pasta is cooking Chop the cabbage into fine pieces. Place on top of the dressing. Set aside.
TIP You can use your Food Processor just don’t chop too fine.
Chop the other veggies and and add to the cabbage. Toss to coat with dressing.
Add cooled pasta. Toss to incorporate Slaw and Pasta.
Best if you wait an hour or two. Really good the next day.
Good keeper. Lasts in fridge 3-4 days.
Make it fast. Purchase prepared undressed coleslaw from produce section.
Make it a meal: add canned garbanzo beans ( ceci beans). You may want to add extra dressing.
Fun add ins:
Garbanzo Beans
Toasted sunflower seeds
Green or black olives
Chopped pickles: dill or sweet
