Pasta Slaw

Classic, creamy coleslaw is given a clever upgrade with the addition of a clever new ingredient: macaroni pasta shapes! This American-style Pasta Slaw is bound to become the talking point of the buffet table at your next barbecue - rain or shine!

📝 Ingredients

• 80 g small macaroni pasta shapes
• sea salt
• 6 tbsp light mayonnaise
• 1 tbsp fresh lemon juice (approx. 1/2 large lemon)
• 1 tsp runny honey
• 1/4 white cabbage, core removed (approx. 300g)
• 1 small carrot

👨‍🍳 Instructions

1. 1Cook the pasta to al-dente as per the packet instructions in well salted, boiling water. I find mine usually takes 8 minutes. Drain and rinse under the cold tap to stop it cooking. Set aside to drain well.
2. 2In the bottom of a large mixing bowl, whisk together the mayonnaise, lemon juice, honey and another pinch of salt until smooth.
3. 3Thinly shred the cabbage and add it to the bowl. Then peel, trim and finely shred the carrot into short pieces, and add that too. Add the pasta to the bowl, and give everything a good stir until the cabbage has wilted a little in the mayo mixture, and everything is well coated.
4. 4Leave the salad to stand for 10 minutes for the flavours to meld before stirring one more time before serving.