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|Water||4 Cup (64 tbs)|
|Vegetable oil||1 Teaspoon|
|Uncooked elbow macaroni||1 Cup (16 tbs)|
|Shredded white cabbage||3 Cup (48 tbs)|
|Brick cheese||2 Ounce, cut in julienne strips|
|Finely grated carrot||1⁄4 Cup (4 tbs)|
|Chopped onions||2 Tablespoon|
|For creamy coleslaw dressing:|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise salad dressing||1⁄4 Cup (4 tbs)|
|White pepper||1⁄8 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Celery seeds||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1056 Calories from Fat 455
% Daily Value*
Total Fat 51 g78.5%
Saturated Fat 24.7 g123.3%
Trans Fat 0 g
Cholesterol 113.1 mg37.7%
Sodium 3877.5 mg161.6%
Total Carbohydrates 121 g40.3%
Dietary Fiber 11.1 g44.4%
Sugars 26.9 g
Protein 33 g66.2%
Vitamin A 155.9% Vitamin C 137.8%
Calcium 63.8% Iron 23.8%
*Based on a 2000 Calorie diet
Bring water to a rapid boil in a heavy 2 quart saucepan.
Add salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
Place in a large salad bowl.
Add cabbage, cheese strips, carrot and onion.
Add Creamy Coleslaw Dressing.
Toss to coat all ingredients.
Refrigerate 30 minutes before serving.
Makes 6 to 8 servings.
Creamy Coleslaw Dressing: In a small bowl, stir sour cream and salad dressing with a fork or whisk until combined.
Add sugar, salt, pepper, dry mustard and celery seeds.
Stir to combine.