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Macaroni Coleslaw

Total Time

Prep: 25 min. + chilling

Makes

16 servings

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

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

  1. 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.
  2. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

Test Kitchen Tips
  • Don't love Miracle Whip? Use mayonnaise instead.
  • Kool factoid: The term "coleslaw" is derived from the Dutch word "koolsla," literally translated as "cabbage salad." The term has evolved to refer to many types of crunchy, shredded-vegetable salads that hold up well after being dressed.
  • Nutrition Facts

    3/4 cup: 150 calories, 5g fat (1g saturated fat), 6mg cholesterol, 286mg sodium, 24g carbohydrate (12g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.