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Macaroni Coleslaw

 Macaroni Coleslaw
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
16 ServingsPrep: 25 min. + chilling

Ingredients

  • 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
  • DRESSING:
  • 1-1/2 cups Miracle Whip Light
  • 1/3 cup sugar
  • 1/4 cup cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • 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,

2 of 2

Macaroni Coleslaw (continued)

Nutritional Facts: 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.