A delicious combination of creamy macaroni salad and crunchy coleslaw. This easy side dish is perfect for BBQs, picnics, potlucks, family dinners, and summer gatherings.
Servings
8 servings
Prep Time
20 minutes
Cook Time
10 minutes
Chill Time
1 hour
Total Time
1 hour 30 minutes
Ingredients
For the Salad
2 cups dry elbow macaroni
3 cups finely shredded green cabbage
1 cup finely shredded purple cabbage
1 large carrot, grated
1/2 cup finely diced red onion
1/2 cup diced celery
1/3 cup chopped green onions
1/2 cup sweet corn, optional
1/3 cup chopped fresh parsley
For the Creamy Dressing
1 cup mayonnaise
1/2 cup sour cream
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 1/2 tbsp granulated sugar
1 tsp honey, optional
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
2–3 tbsp milk, as needed
Instructions
1. Cook the macaroni
Bring a large pot of salted water to a boil.
Add the elbow macaroni and cook according to the package directions until al dente, usually about 7–9 minutes.
Drain well and rinse under cold water to stop the cooking process. Allow the macaroni to cool completely.
2. Prepare the vegetables
While the pasta cools, finely shred the green and purple cabbage.
Grate the carrot and finely dice the red onion and celery. Slice the green onions and chop the parsley.
For the best texture, keep the cabbage relatively thin so it blends easily with the macaroni.
3. Make the dressing
In a medium bowl, whisk together:
Mayonnaise
Sour cream
Apple cider vinegar
Dijon mustard
Sugar
Honey
Garlic powder
Onion powder
Salt
Black pepper
Add milk 1 tablespoon at a time until the dressing reaches a smooth, creamy consistency.
Taste and adjust the seasoning if needed.
4. Combine everything
Place the cooled macaroni in a large mixing bowl.
Add the cabbage, carrot, red onion, celery, green onions, corn, and parsley.
Pour the creamy dressing over the mixture.
Gently toss until everything is evenly coated.
5. Chill
Cover the bowl and refrigerate for at least 1 hour.
Chilling allows the flavors to blend and gives the salad its best texture.
6. Stir before serving
After chilling, stir the salad again.
Macaroni absorbs some of the dressing while refrigerated, so if it seems dry, add 1–2 tablespoons of mayonnaise or milk and mix gently.
Garnish with a little fresh parsley or green onion before serving.
Nutrition Information
Approximate per serving, based on 8 servings:
Calories: 350 kcal
Protein: 7 g
Total Fat: 20 g
Saturated Fat: 4 g
Carbohydrates: 36 g
Fiber: 3 g
Net Carbohydrates: 33 g
Sugar: 8 g
Sodium: 500 mg
Cholesterol: 15 mg
Nutrition values are estimates and can vary depending on the brands and exact ingredients used.
Dietary Information
Vegetarian: Yes
Gluten-free: No, unless gluten-free macaroni is used
Dairy-free: No
Egg-free: Depends on the mayonnaise
Nut-free: Yes, when using nut-free mayonnaise and other ingredients
High-protein: No
Low-carb: No
Keto: No, because of the macaroni
Fiber: Moderate
Tips for the Best Macaroni Coleslaw Salad
Don’t overcook the pasta: Slightly firm macaroni holds its shape better after chilling.
Cool the pasta completely: Warm pasta can make the dressing thin and cause the vegetables to lose their crunch.
Shred the cabbage finely: Fine cabbage creates a much better texture and allows the dressing to coat everything evenly.
Make it ahead: This salad tastes even better after several hours in the refrigerator.
Adjust the sweetness: For a sweeter classic coleslaw flavor, add another 1/2–1 tablespoon of sugar.
Want more tang? Add another teaspoon of apple cider vinegar or a squeeze of fresh lemon juice.
Recipe Q&A
Can I make this salad the day before?
Yes. It can be prepared up to 24 hours ahead. Keep it refrigerated in an airtight container.
Why did my salad become dry?
The macaroni absorbs dressing as it sits. Simply stir in a little extra mayonnaise, sour cream, or milk before serving.
Can I use pre-shredded coleslaw mix?
Absolutely. Use approximately 4 cups of prepared coleslaw mix instead of shredding the cabbage and carrot yourself.
Can I use a different pasta?
Yes. Rotini, small shells, ditalini, or bow-tie pasta can all work.
Can I add protein?
Yes. Diced grilled chicken, shredded chicken, chopped boiled eggs, diced ham, or tuna can turn this into a more substantial meal.
Can I make it lighter?
Replace some or all of the mayonnaise with plain Greek yogurt. You can also use light mayonnaise and light sour cream.
Can I add fruit?
Yes. Diced apple, pineapple tidbits, raisins, or dried cranberries can add a sweet contrast.
What vegetables can I add?
Try diced bell pepper, cucumber, broccoli, peas, or finely chopped radishes.
How long does it last in the refrigerator?
For the best quality, consume within 3–4 days when kept properly refrigerated.
Can I freeze it?
Freezing is not recommended. The creamy dressing and cabbage can become watery and change texture after thawing.
What does this salad pair well with?
It is excellent with grilled chicken, burgers, pulled pork, BBQ ribs, grilled steak, fried chicken, sandwiches, and grilled vegetables.
How do I keep the cabbage crunchy?
Use fresh cabbage, avoid over-dressing the salad, and keep it refrigerated until serving.
Can I make it without sour cream?
Yes. Replace the sour cream with an equal amount of plain Greek yogurt or additional mayonnaise.
Can I make it sweeter like classic deli-style coleslaw?
Yes. Increase the sugar to 2–3 tablespoons, depending on your preference.
Serving Suggestion
Serve chilled in a large bowl and garnish with fresh parsley, thinly sliced green onion, and a sprinkle of black pepper. It makes an especially good side dish for summer BBQs and potlucks.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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