Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, macaroni salad with julienned cabbage. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Cook macaroni according to package directions; drain and rinse with cold water. In a large bowl, combine cabbage, cucumber, onion and green pepper. For dressing, combine mayonnaise, sugar, vinegar and salt. Combine with cabbage, carrots, green pepper, onion, and tuna.
Macaroni Salad with Julienned Cabbage is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Macaroni Salad with Julienned Cabbage is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have macaroni salad with julienned cabbage using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Macaroni Salad with Julienned Cabbage:
- Prepare 100 grams Short pasta of your choice
- Prepare 1 tsp Olive oil
- Get 150 grams Cabbage
- Prepare 1 as much (to taste) Carrot
- Get 1 as much (to taste) Red onion
- Make ready 1 Boiled egg
- Make ready 3 tbsp ＊ Mayonnaise
- Get 2 tsp ＊ Dijon mustard
- Prepare 1 Salt and pepper
- Take 1 Minced parsley
I used shells instead of macaroni, but only because the store was out, and adjusted the mustard to suit my family's taste preferences. This Asian Noodle Salad with thinly sliced red cabbage, julienned carrots and radishes in spicy peanut dressing is ideal for picnics, barbecues or a delicious work lunch. The best part is it could be made ahead as it keeps well in the fridge and becomes even more flavourful! Cook macaroni according to package directions; drain and rinse in cold water.
Instructions to make Macaroni Salad with Julienned Cabbage:
- Cook the pasta in boiling salted water for 1 minute more than indicated on the packet. Hard boil the egg and crush with a fork. Slice the red onion thinly.
- Shred the cabbage and carrot very finely, sprinkle with a little salt and leave for about 15 minutes. Squeeze out tightly, and roughly chop about 3-4 times.
- Drain the cooked pasta, transfer to a bowl and sprinkle with 1 teaspoon of olive oil. Add the vegetables, egg and the ＊ ingredients and mix well.
- Taste and adjust the seasoning with salt and pepper. Portion out on a serving plate and sprinkle with parsley. If you leave it in the refrigerator for about an hour, the flavors will blend together and make the dish even more delicious.
The best part is it could be made ahead as it keeps well in the fridge and becomes even more flavourful! 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.
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