Macaroni Slaw

This Macaroni Slaw is a mash-up of classic macaroni salad and coleslaw with a creamy dressing to tie it all together.

Course: lunch, Side Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Makes: 14 Servings

Calories: 227 kcal

Author: Dédé Wilson

12 ounces (340 g) low FODMAP gluten-free elbow pasta, cooked al dente, drained and cooled
8 ounces (225 g) green cabbage, shredded
8 ounces (225 g) red cabbage, shredded
2 medium carrots, scrubbed, root end trimmed, shredded
2 medium stalks celery, diced
1 medium green bell pepper, cored and diced
1/4 cup (16 g) finely chopped scallions, green parts only
1 cup (226 g) mayonnaise
1/4 cup (60 ml) apple cider vinegar
1/4 cup (60 g) lactose-free sour cream
1 tablespoon sugar
1 teaspoon celery seeds
Kosher salt
Freshly ground black pepper

Stir together the drained and cooled pasta, both cabbage, the shredded carrot, diced celery and bell pepper and chopped scallions in a large mixing bowl.
In a small mixing bowl, whisk together the mayo, vinegar, sour cream, sugar and celery seed. Taste and adjust seasoning, if you like, with salt and pepper.
Pour the dressing over the pasta and vegetables and fold together until well combined. Salad is ready to serve but actually improves if let to sit for at least 1 hour for flavors to meld. Salad can be refrigerated overnight in an airtight container. Bring to room temperature before serving - or at the most serve it just lightly chilled. Salad can keep, refrigerated, for up to 3 days.

This makes “just” enough dressing. You could increase the dressing by .25, if you like it creamier.

Nutrition Facts

Macaroni Slaw

Amount Per Serving

Calories 227 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1g5%

Cholesterol 7mg2%

Sodium 107mg4%

Potassium 6mg0%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Vitamin A 10IU0%

Calcium 4mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.