Kittencal's Macaroni & Cucumber Coleslaw
Created by KittenCal on January 6, 2012
- Servings: 12-14
- Prep Time: 35m
- Cook Time: 0m
- Recipe #3908
Ingredients
- 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)
How to Make
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Step 1: Cook macaroni according to package directions; drain and rinse in cold water, drain very well again then transfer to a large bowl.
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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.
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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.