Macaroni Slaw, GF & FODMAP

By MaryEllen

This recipe for Macaroni Slaw came about when I couldn’t decide whether to make classic macaroni salad, or traditional coleslaw. Then it occurred to me that they both feature a creamy mayonnaise dressing and – well, I thought, why not do a mash-up?!
This serves an army! Consider cutting it in half.

Ingredients

• Ingredients:
• 12 12 12 ounces (340 g) low FODMAP gluten-free elbow pasta, cooked al dente, drained and cooled
• 8 8 8 ounces (225 g) green cabbage, shredded
• 8 8 8 ounces (225 g) red cabbage, shredded
• 2 2 2 medium carrots, scrubbed, root end trimmed, shredded
• 2 2 stalks 2 medium stalks celery, diced
• 1 1 1 medium green bell pepper, cored and diced
• 1/4 1/4 1/4 cup (16 g) finely chopped scallions, green parts only
• 1 1 1 cup (226 g) mayonnaise
• 1/4 1/4 1/4 cup (60 ml) apple cider vinegar
• 1/4 1/4 1/4 cup (60 g) lactose-free sour cream
• 1 1 1 tablespoon sugar
• 1 1 1 teaspoon celery seeds
• Kosher salt
• Freshly ground black pepper

Preparation

Step 1

Preparation:

Stir together the drained and cooled pasta, both cabbage, the shredded carrot, diced celery and bell pepper and chopped scallions in a large mixing bowl.
In a small mixing bowl, whisk together the mayo, vinegar, sour cream, sugar and celery seed. Taste and adjust seasoning, if you like, with salt and pepper.
Pour the dressing over the pasta and vegetables and fold together until well combined. The salad is ready to serve but actually improves if let to sit for at least 1 hour for flavors to meld. Salad can be refrigerated overnight in an airtight container. Bring to room temperature before serving - or at the most serve it just lightly chilled. Salad can keep, refrigerated, for up to 3 days.

Tips

This makes “just” enough dressing. You could increase the dressing by .25 if you like it creamier.