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I ghostwrite for a few American websites, and whilst this idea was not mine, elsewhere on one of the sites I work on I stumbled upon the most genius upgrade to classic coleslaw that is bound to become a buffet table hit as we enter the barbecue season: Pasta Slaw.
The concept is pretty simple: a classic, creamy, slightly tangy, slightly sweet mayo-based coleslaw with little pasta shapes folded in for extra flavour and texture. The pasta also helps make this already super-affordable side dish go further, and helps it make it strangely even more addictive than the original!
What sort of pasta shape should I use in this recipe?
I’ve gone for little macaroni pieces to lean into the All-American vibe of this recipe, but any small soup-style pasta shape should do. Avoid flatter shapes like soup stars, however – you want the pasta to have a bit of bite to still stand out alongside the crunchy cabbage.
Classic, creamy coleslaw is given a clever upgrade with the addition of a clever new ingredient: macaroni pasta shapes! This American-style Pasta Slaw is bound to become the talking point of the buffet table at your next barbecue – rain or shine!
Ingredients
Scale
80g small macaroni pasta shapes
sea salt
6 tbsp light mayonnaise
1 tbsp fresh lemon juice (approx. 1/2 large lemon)
1 tsp runny honey
1/4 white cabbage, core removed (approx. 300g)
1 small carrot
Instructions
Cook the pasta to al-dente as per the packet instructions in well salted, boiling water. I find mine usually takes 8 minutes. Drain and rinse under the cold tap to stop it cooking. Set aside to drain well.
In the bottom of a large mixing bowl, whisk together the mayonnaise, lemon juice, honey and another pinch of salt until smooth.
Thinly shred the cabbage and add it to the bowl. Then peel, trim and finely shred the carrot into short pieces, and add that too. Add the pasta to the bowl, and give everything a good stir until the cabbage has wilted a little in the mayo mixture, and everything is well coated.
Leave the salad to stand for 10 minutes for the flavours to meld before stirring one more time before serving.
Notes
Leftovers keep really well in the fridge for up to 5 days.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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