Kittencal's Macaroni & Cucumber Coleslaw
Recipe: #3908
January 06, 2012
Categories: Salads, Side Dishes, Cucumber, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day, July 4th, Mothers Day, Picnic, Potluck, Vegetarian, Macaroni, Kosher Dairy, more
"This makes quite a large amount so it’s great to take to a potluck or picnic To spice it up add in a small seeded and finely chopped jalapeno pepper, frozen thawed peas is a great addition also but make sure to paper towel dry the peas before adding them into the salad"
Original is 12-14 servings
Ingredients
- DRESSING
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Nutritional
- Serving Size: 1 (151.4 g)
- Calories 383.3
- Total Fat - 23 g
- Saturated Fat - 4.8 g
- Cholesterol - 26.5 mg
- Sodium - 822.5 mg
- Total Carbohydrate - 32 g
- Dietary Fiber - 1.9 g
- Sugars - 13.3 g
- Protein - 11.5 g
- Calcium - 51.3 mg
- Iron - 1.1 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook macaroni according to package directions; drain and rinse in cold water, drain very well again then transfer to a large bowl.
Step 2
Mix in the coleslaw mix and green onions,celery, cucumber, green and red bell pepper. In a small bowl, whisk the dressing ingredients together until smooth and well blended (start with 1/2 cup of sugar and add in more until you reach desired sweetness) pour over salad then toss to coat. Season with seasoned salt and pepper to taste.
Step 3
Cover and refrigerate for at least 2 hours or more before serving (tossing a few times during refrigeration time). Before serving sprinkle the chopped peanuts over the top.
Tips
No special items needed.
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