MACARONI COLESLAW

Macaroni Coleslaw image

From Taste of Home's Healthy Cooking magazine, June/July 2009. Submitted by Sandra Matteson of Westhope North Dakota. "This recipe comes from my friend peggy. She brought it to a picnic, and everyone leave it so much, we all just had to have the recipe."

Provided by Shelby Jo

Categories Low Protein

Time 25m

Yield 16 serving(s)

Number Of Ingredients 12

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Ingredients

1 (7 ounce) package ring macaroni or 1 (7 ounce) package ditalini
1 (16 ounce) package coleslaw mix
2 medium onions, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 medium green pepper, finely chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 cups reduced fat salad dressing (mayonnaise)
1/3 cup sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onion, celery, cucumber, green pepper, and water chestnuts.
In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 132.2, Fat 2.6, SaturatedFat 0.8, Cholesterol 13.6, Sodium 261.4, Carbohydrate 24.6, Fiber 2.1, Sugar 9.4, Protein 3.6

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