Macaroni Coleslaw


For the coleslaw:

  • 7 ounces elbow macaroni or ditalini
  • 1 (14-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 whole water chestnuts, drained and chopped

For the dressing:

  • 1 1/2 cups Light Miracle Whip® or mayonnaise
  • 1/3 cup sugar
  • 1/4 cup cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a pot of salted boiling water, cook the macaroni to al dente, according to the package directions.

  2. Drain the macaroni and rinse with cold water.

  3. In a large bowl, add the cooked macaroni, the coleslaw mix, the onions, the celery, the cucumber, the green pepper, and the water chestnuts and toss to combine.

  4. In a small bowl, add the Miracle Whip, the sugar, the cider vinegar, the salt, and the pepper and whisk to combine.

  5. Pour the dressing over the coleslaw mixture and toss to coat.

  6. Cover the bowl and refrigerate the coleslaw for at least 1 hour and up to overnight.

  7. Serve.

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