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Kittencal's Macaroni & Cucumber Coleslaw

Here's how you make Kittencal's Macaroni & Cucumber Coleslaw
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  • Servings: 12-14
  • Prep: 35m
  • Cook: 0m
  • The following recipe serves 12-14 people.

Ingredients

The ingredients are:
  • 7 ounces dry macaroni pasta
  • 2 packages (1 pound) coleslaw mix (or 1 medium head of cabbage, shredded)
  • 8 green onions, chopped (or 1 small red onion, chopped)
  • 1 rib (2 ounce) celery, finely chopped
  • 1 English (12 ounces) cucumber, chopped
  • 1 small green (6 ounce) bell pepper (seeded and finely chopped)
  • 1 small red (6 ounce) bell pepper (seeded and finely chopped)
  • Salt and fresh ground black pepper, to taste
  • Salted peanuts (chopped - optional)
  • DRESSING
  • 2 cups mayonnaise (do not use salad dressing
  • 1/2 cup oil (vegetable oil)
  • 2 teaspoons yellow mustard (French's)
  • 1/2 to 3/4 cup granulated sugar
  • 1 teaspoon garlic powder
  • 1/2 cup cider vinegar
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon salt (I use seasoned salt)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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