This was an unusual recipe I came across in a cookbook perusal. It wasn't one I had originally planned on, but I found myself with a half-empty bag of pasta and some expiring cabbage. Thus, I started looking through this cookbook and found a recipe that used both ingredients. We couldn't quite figure out if it tasted more like macaroni salad or like slaw, but it was a fun twist on a couple of old favorites.
Ingredients: macaroni, cabbage, mayonnaise, lemon juice, sugar, dry mustard, salt, carrots, green pepper, minced onion
Step 1: Cook macaroni, finely chop cabbage, shred carrots, and chop green pepper. Step 2: Toss all ingredients together. (I had to substitute a couple of things and still had a good salad. First, I didn't have dry mustard on hand, so I researched and found that prepared mustard, particularly dijon and spicy brown varieties, can substitute. I also didn't have minced onion and found that onion powder can serve as a substitute. In addition, I used egg noodle twists instead of macaroni.) Step 3: Cover and chill for several hours. (I cannot emphasize enough how important it is for slaws, pasta salads, potato salads, and the like to chill for several hours before serving. It makes a huge difference in taste!)
1 c. Mayonnaise
3 T. Lemon Juice
1 1/2 t. Sugar
1 1/2 t. Dry Mustard
1 t. Salt
2 c. Cooked Macaroni
3. c. Finely Shredded Cabbage
1 c. Coarsely Shredded Carrots
1/2 c. Finely Chopped Green Pepper
3 T. Minced Onion
Toss all ingredients together. Cover and chill for several hours.
Source: Inez Hartsoe, Break Bread with Us from Southside Baptist Church, 2006