Cool, refreshing, crunchy summertime coleslaw that features cabbage, carrots, onions, green peppers, and cucumbers, tossed in a light Miracle Whip dressing and combined with freshly cooked macaroni. Packaged coleslaw mix makes the dish quick and easy. This Macaroni Coleslaw  recipe is a huge hit!!!

[one_third] Prep Time: 25 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 16[/one_third_last]

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• 1 package (7 ounces) ring macaroni or ditalini
• 1 package (14 ounces) coleslaw mix
• 1 can (8 oz) whole water chestnuts, drained and chopped
• 2 medium onions, finely chopped
• 2 celery ribs, finely chopped
• 1 cucumber, finely chopped
• 1 green pepper, finely chopped

For Dressing

• 1-1/2 cups Miracle Whip Light
• 1/3 cup sugar
• 1/4 cup apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp pepper

[/tab] [tab]Yield: 16 servings

Amount per serving.

• Calories: 150
• Fat: 5 g
• Cholesterol: 6 mg
• Sodium: 286 mg
• Carbohydrate: 24 g
• Fiber: 2 g
• Protein:3 g

Diabetic Exchanges:

• 1 starch
• 1 vegetable
• 1 fat

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Directions:
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1. Cook macaroni according to package directions.
2. Drain and rinse in cold water.
3. Place macaroni in a large bowl.
4. Stir in the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.
5. In a small bowl, whisk the dressing ingredients.
6. Pour dressing the over salad.
7. Toss to coat.
8. Cover and refrigerate for at least 1 hour.
9. Delicious Macaroni Coleslaw is ready to eat.

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• Serve with Fried Chicken.

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