Total Time
Prep 15 mins
Cook 8 mins

The recipe below is a fast simple refreshing tasting side. I hope you try and enjoy this as much as I do. You can add other seasoning, but I find this is perfect for a simple fresh taste, and just goes with everything so well.

Ingredients Nutrition


  1. Cook 1 cup dry elbow macaroni in heavily salted boiling water until al dente, just to the tooth.
  2. Drain and rinse with cold water, drain well. Set aside.
  3. Grate celery rib, and onion.
  4. Chop the cubanal pepper into pieces about the same size as the macaroni.If you can not find a cubanal pepper I would use an orange or yellow bell pepper.
  5. I chose a cubanal so that it stays fresh and doesnt overtake the slaw clean flavours.
  6. In a mixing bowl add pasta, washed coleslaw mix, and chopped and grated vegies.
  7. In a small bowl measure the vinegar, sugar, salt pepper, salad cream and the mayo. Blend well.
  8. Toss dressing with vegies, and cover well with saran wrap.
  9. Chill at least two hours before serving.
  10. When I make this recipe I make sure that I have exactly two cups of cooked macaroni, and two heaping cups of cabbage slaw. The dressing amount is for that amount and works well.
  11. If you cant find Heinz Salad cream, don't worry as I had it in the house and used it you might need an tablespoon of cream or milk. But the English salad cream really adds that hint of flavour I like.
  12. Also maybe a bit more black pepper for your tastes, and a sprinkle of paprika on top.