|Water||4 Cup (64 tbs)|
|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)|
|White pepper||1⁄8 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Celery seeds||1⁄4 Teaspoon|
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.
Rinse with cold water.
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.