Coleslaw Recipe


MethodMain Ingredient


 Water4 Cup (64 tbs)
 Salt1⁄2 Teaspoon
 Vegetable oil1 Teaspoon
 Uncooked elbow macaroni1 Cup (16 tbs)
 Shredded white cabbage3 Cup (48 tbs)
 Brick cheese2 Ounce, cut in julienne strips
 Finely grated carrot1⁄4 Cup (4 tbs)
 Chopped onions2 Tablespoon
For creamy coleslaw dressing:
 Dairy sour cream1⁄2 Cup (8 tbs)
 Mayonnaise salad dressing1⁄4 Cup (4 tbs)
 Sugar1 Teaspoon
 Salt1 Teaspoon
 White pepper1⁄8 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Celery seeds1⁄4 Teaspoon

Nutrition Facts

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


Prepare Creamy Coleslaw Dressing; set aside.
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.
Drain again.
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.