I had a similar coleslaw at a church potluck years ago and have been trying to recreate it ever since with out favorite ingredients. Hubby declared I’ve FINALLY done it 🙂 In this version of coleslaw your favorite macaroni salad meets your favorite coleslaw for a BIG bang flavor.
The word “coleslaw” translates from the Dutch word, “KOOLSLA” which literally means cabbage salad. Over times the term coleslaw has evolved into ANY crunchy, shredded vegetable salad that holds up well after being dressed.Â
MACARONI KOOLSLA
SALAD
8 ounces QUALITY ditalini pasta, prepared per package directions, drained and rinsed in COLD water
14 ounce bag coleslaw mix
1/2 cup chopped red onion
1 LARGE bunch green onions, sliced thin
2 celery ribs, FINELY chopped
1 medium English cucumber, peeled and diced small
1 SMALL red pepper, FINELY chopped
1 CRISP apple, small diced – optional
shredded carrots – optional
- Toss everything together in a large bowl until well mixed.
DRESSING
1 1/4 cups Duke’s mayonnaise
1/4-1/3 cup sugar, to taste
1/4 cup apple cider vinegar
FRESH ground sea salt and black pepper, to taste
- Whisk all ingredients together until sugar is dissolved and flavor is to taste.
- Pour dressing over salad ingredients and toss until well coated.
- Cover and chill at least one hour, preferably overnight to allow flavors time to meld together.
NOTE: If using the apple, toss it with a bit of lemon juice to prevent it from browning.