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Macaroni Coleslaw

"A sweet and tangy cold salad of pineapple and vegetables that may be prepared up to one day ahead of time. Delicious alongside jerk-seasoned grilled meats."

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Prep Time:
40 Min
Cook Time:
10 Min
Ready In:
1 Hr 50 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 1/2 cups elbow macaroni
  •  
  • 1 medium red or green bell pepper, chopped
  • 1 medium onion, diced
  • 2 carrots, peeled and finely chopped
  • 1 cup pineapple chunks, drained, 2 tablespoons of juice reserved
  • 3 cups finely shredded cabbage
  • 1/2 teaspoon garlic powder
  •  
  • 1 tablespoon Dijon-style mustard
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon white pepper
  • 1 tablespoon white sugar
  • 1 cup cherry-flavored yogurt
  • salt and pepper to taste
  •  
  • 1/2 cup fresh shredded coconut
  • 8 maraschino cherries for garnish (optional)

Directions

  1. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water until chilled. Drain well.
  2. Place the macaroni in a large bowl, and toss together with the bell pepper, onion, carrot, pineapple, reserved pineapple juice, and cabbage. Sprinkle with garlic powder, and toss to combine; set aside.
  3. In a small bowl, stir together the Dijon mustard, vinegar, oil, white pepper, sugar, and yogurt; season to taste with salt and pepper. Toss the macaroni salad with the dressing, cover, and refrigerate for 1 hour to overnight.
  4. To serve, toss the salad again to mix, then pour into a serving bowl. Sprinkle with coconut, and garnish with maraschino cherries.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 249 | Total Fat: 4.7g | Cholesterol: 2mg

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