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Coleslaw

Fettuccine.Inn's picture
Ingredients
  Water 4 Cup (64 tbs)
  Salt 1⁄2 Teaspoon
  Vegetable oil 1 Teaspoon
  Uncooked elbow macaroni 1 Cup (16 tbs)
  Shredded white cabbage 3 Cup (48 tbs)
  Brick cheese 2 Ounce, cut in julienne strips
  Finely grated carrot 1⁄4 Cup (4 tbs)
  Chopped onions 2 Tablespoon
For creamy coleslaw dressing:
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Mayonnaise salad dressing 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  White pepper 1⁄8 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Celery seeds 1⁄4 Teaspoon
Directions

Prepare Creamy Coleslaw Dressing; set aside.
Bring water to a rapid boil in a heavy 2 quart saucepan.
Add salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Drain.
Rinse with cold water.
Drain again.
Place in a large salad bowl.
Add cabbage, cheese strips, carrot and onion.
Add Creamy Coleslaw Dressing.
Toss to coat all ingredients.
Refrigerate 30 minutes before serving.
Makes 6 to 8 servings.
Creamy Coleslaw Dressing: In a small bowl, stir sour cream and salad dressing with a fork or whisk until combined.
Add sugar, salt, pepper, dry mustard and celery seeds.
Stir to combine.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Pasta

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