Thursday, August 6, 2015

{soups-salads-and-salad-dressings} Macaroni Coleslaw Recipe


Macaroni Coleslaw Recipe

My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota

  Diabetic Exchange
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TOTAL TIME: Prep: 25 min. + chilling
MAKES: 16 servings


      1 package (7 ounces) ring macaroni or ditalini
    1 package (14 ounces) coleslaw mix
      2 medium onions, finely chopped
    2 celery ribs, finely chopped
    1 medium cucumber, finely chopped
      1 medium green pepper, finely chopped
      1 can (8 ounces) whole water chestnuts, drained and chopped
    1-1/2 cups Miracle Whip Light
    1/3 cup sugar
      1/4 cup cider vinegar
      1/2 teaspoon salt
      1/4 teaspoon pepper


    Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.

    In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 16 servings (3/4 cup each).

Nutritional Facts

3/4 cup equals 150 calories, 5 g fat (1 g saturated fat), 6 mg cholesterol, 286 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Macaroni Coleslaw in Healthy Cooking June/July 2009, p33

             Beth Layman  :)

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