Salmon-Macaroni Slaw

READY IN: 40mins
Recipe by Happy Harry 2

This is straight out of a Betty Crocker Cookbook from 1985. I use to make it for potlucks in the summertime, but it is good ALL year long! (UPDATE! Based on first review, if you feel it needs a spice boost, try 1/4 tsp Old Bay in it)

Top Review by Fanged Menace

Oh my YUM! I didn't have any Old Bay, so I improvised with 2 tsp each of pepper and seasoned salt, and the only shredded vegetable matter I could find was broccoli slaw mix. This was light, refreshing and very tasty. Toasted almond slivers would be a good addition. I will definitely make it again. I'm sure it would be excellent with tuna or shredded chicken also.

Ingredients Nutrition

  • 3 ounces elbow macaroni, uncooked
  • 1 (15 1/2 ounce) can salmon, drained and flaked (remove the skin but not the bones)
  • 3 cups cabbage, finely shredded (red or green)
  • 1 stalk celery, chopped (about 1/2 cup)
  • 1 green pepper, chopped (about 1 cup)
  • 2 tablespoons onions, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 14 cup vegetable oil
  • 2 tablespoons vinegar


  1. Cook macaroni as directed on package.
  2. Mix macaroni, salmon, cabbage, celery, green pepper and onion.
  3. Mix salt, pepper, oil and vinegar; pour over macaroni mixture and toss.
  4. Cover and refrigerate 30 minutes.

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