Pasta Slaw

Coleslaw is one of South Africa’s favourite salads, but we got tired of the ubiquitous cabbage and carrot smothered with mayonnaise and added pasta to it for an interesting variation.

I like to add a few extra special touches to this salad, which always goes down a treat, such as a couple of handfuls of raisins, sultanas or chopped dried apricots and some chopped nuts such as macadamias, pecans, walnuts or cashew nuts. Mix some fruit or nuts into the salad and sprinkle some on top to garnish.

Ingredients:

250g Elbow Macaroni

15ml olive oil

¼ cabbage, shredded finely

2 ribs of celery, finely sliced

1 large carrot, grated

½ 470g can crushed pineapple

250ml mayonnaise

60ml snipped chives

100ml sultanas (optional)

100g chopped macadamia nuts (optional)

Method:

Cook the macaroni according to the package instructions. Drain well and mix with the oil.

Combine the pasta, cabbage, celery, carrot, pineapple and some of the sultanas and macadamia nuts, if using, reserving some of each of the dried fruit and nuts for garnish, then mix in the mayonnaise.

Garnish with sultanas and macadamia nuts, if using, and snipped chives.