Macaroni Cabbage Salad
With summer finally here, macaroni salad seems to be a staple in the summer. Like everything else, if you always make it the same, it becomes predicable and ordinary. I always seem to have extra cabbage in the house so I thought, why not. It will give it a crunch. Also I was short on mayo so I thought I’d do oil and vinegar and lemon juice. Here is the end result.
- 1/4 head of a medium cabbage sliced really thin
- 4 garlic cloves minced
- 1 large onion chopped
- 1 large carrot chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 orange bell pepper chopped
- 4 medium branches of celery chopped
- 10 oz (uncooked) elbow macaroni
- 3 tbsp of granulated sugar
- 1/3 cup of lemon juice, fresh preferred but Realemon Lemon Juice is a good substitute
- 1/4 cup of white vinegar
- 1/4 cup of vegetable oil
- 1 tsp of chilli flakes (optional)
- 1 tsp of paprika
- salt and pepper to taste
- In a large pot of salted boiling water, cook elbow macaroni to al dente.
- Once pasta is cooked, drain and immediately rinse with cold water until pasta is cool to the touch.
- In a very large mixing bowl put cabbage, garlic, onions, carrot, all three peppers, celery and cooled pasta. Mix well.
- In a smaller mixing bowl, put vinegar, lemon juice, oil, sugar, chilli flakes, paprika, salt and pepper and mix very well until sugar is dissolved.
- Pour over pasta and vegetable mixture and coat well.
- Chill for an hour and serve.
Nutrition Per Serving
- Calories 197
- Fat 6.3 g
- Sugar 6.5 g
- Carbohydrates 30.7 g
- Protein 4.5 g
- Fibre 3 g
Pot lucks, picnics, and BBQs just scream for macaroni salad. Well at least they do here. I’ve always worried about it being out too long because of the mayo and feared it would turn bad. This recipe put my mind at ease. Now of course, this is one recipe that you can play with a lot. You have extra avocados, throw that in, it won’t go black because of the vinegar and lemon juice. You want asparagus that you have left over in the fridge, in it goes. Same with broccoli. This is a great way to use up your left over veggies. The only one I would really want to cook is the asparagus (too tough if not cooked).
This recipe screams for you to have fun and make it your own.