Salmon-Macaroni Slaw Recipe #166347
This is straight out of a Betty Crocker Cookbook from 1985. I use to make it for potlucks in the summertime, but it is good ALL year long! (UPDATE! Based on first review, if you feel it needs a spice boost, try 1/4 tsp Old Bay in it)
40 min | 25 min prep
SERVES 6
- 3 ounces elbow macaroni, uncooked
- 1 (15 1/2 ounce) can salmon, drained and flaked (remove the skin but not the bones)
- 3 cups cabbage, finely shredded (red or green)
- 1 stalk celery, chopped (about 1/2 cup)
- 1 green pepper, chopped (about 1 cup)
- 2 tablespoons onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup vegetable oil
- 2 tablespoons vinegar
- Cook macaroni as directed on package.
- Mix macaroni, salmon, cabbage, celery, green pepper and onion.
- Mix salt, pepper, oil and vinegar; pour over macaroni mixture and toss.
- Cover and refrigerate 30 minutes.
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5 stars