Macaroni Coleslaw
Creamy, crunchy, and bursting with fresh flavors, this Macaroni Coleslaw recipe is the ultimate summer side dish! Combining tender, al dente elbow macaroni with a vibrant mix of shredded green and purple cabbage, carrots, and a tangy homemade dressing, it’s a delightful twist on classic coleslaw. The creamy blend of mayonnaise, sour cream, and Dijon mustard, brightened by apple cider vinegar and a touch of sugar, coats every bite with a perfect balance of flavors. A sprinkle of celery seeds and sliced green onions adds earthy and savory notes to this irresistible salad. Quick to prepare and perfect for picnics, potlucks, or BBQs, this chilled macaroni coleslaw is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 2 cups Shredded green cabbage
- 1 cup Shredded purple cabbage
- 1 cup Shredded carrots
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Celery seeds
- 2 stalks Green onions (sliced thinly)
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain the macaroni and rinse it under cold water to stop the cooking process. Set aside to cool completely.
In a large mixing bowl, combine the shredded green cabbage, shredded purple cabbage, and shredded carrots. Toss them together until evenly mixed.
In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, granulated sugar, Dijon mustard, salt, black pepper, and celery seeds. Continue whisking until the dressing is smooth and well combined.
Once the macaroni has cooled, add it to the bowl of vegetables and gently toss to combine.
Pour the prepared dressing over the macaroni and vegetable mixture. Use a spatula or large spoon to mix everything together, ensuring all ingredients are evenly coated with the dressing.
Add the sliced green onions and give the coleslaw one final mix.
Cover the bowl with plastic wrap and refrigerate the macaroni coleslaw for at least 1 hour to allow the flavors to meld together.
Before serving, give the coleslaw a quick stir and adjust seasoning with additional salt and pepper, if needed.
Serve chilled and enjoy this creamy, crunchy delight!
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 3124 mg | 136% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 52.0 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
