You are here


Fettuccine.Inn's picture
  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

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.
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

Side Dish

Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1056 Calories from Fat 455

% Daily Value*

Total Fat 51 g78.5%

Saturated Fat 24.7 g123.3%

Trans Fat 0 g

Cholesterol 113.1 mg37.7%

Sodium 3877.5 mg161.6%

Total Carbohydrates 121 g40.3%

Dietary Fiber 11.1 g44.4%

Sugars 26.9 g

Protein 33 g66.2%

Vitamin A 155.9% Vitamin C 137.8%

Calcium 63.8% Iron 23.8%

*Based on a 2000 Calorie diet

Coleslaw Recipe