Classic Macaroni Coleslaw Salad
This vibrant, refreshing salad combines al dente macaroni with tangy coleslaw, creamy dressing, and crisp vegetables. Perfect for picnics, barbecues, or potlucks, it’s a crowd-pleasing side that balances creamy, tangy, and crunchy textures for a delightful bite in every scoop.
- Prep Time: 15
- Cook Time: 8
- Total Time: 23
- Yield: 8 servings
- Category: Dinner
- Method: Stovetop & Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 oz elbow macaroni
4 cups shredded cabbage
1 cup shredded carrots
1/2 cup mayonnaise
1/4 cup apple cider vinegar
2 tbsp granulated sugar
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped red onion
2 tbsp chopped fresh parsley
Instructions
Bring a pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes. Drain and set aside to cool.
In a large bowl, whisk together mayonnaise, vinegar, sugar, mustard, salt, and pepper until smooth.
Add cooked macaroni, cabbage, carrots, and red onion to the dressing. Toss until fully coated.
Chill in the refrigerator for at least 1 hour to allow flavors to meld. Stir in fresh parsley before serving.
Notes
Chill for 4-6 hours before serving for optimal flavor.
For a lighter version, substitute half the mayonnaise with Greek yogurt.
Store in an airtight container for up to 2 days.
Find it online: https://cookingwithramsay.com/macaroni-coleslaw-salad-recipe/