Creamy Macaroni Salad For A Crowd

Ingredients

• 1 pound elbow macaroni
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• (1 ½ cups thawed frozen green peas)
• 2 carrots, diced
• ¾ cup diced red onion or thinly sliced green onions
• ½ cup chopped parsley
• Hide ingredients for Dressing from Classic Coleslaw or 1 cup Alabama White Barbecue Sauce 1 Dressing from Classic Coleslaw or 1 cup Alabama White Barbecue Sauce (opens in new tab) Dressing from Classic Coleslaw or 1 cup Alabama White Barbecue Sauce
  • 1 small head green or red cabbage (about 2 pounds)
  • 1 large carrot, grated
  • 3 or 4 slices bacon, cooked until crisp and crumbled
  • 2 tablespoons chopped parsley, chives, or other herb
  • ½ teaspoon dill, caraway, or celery seeds, or a combination
  • ¾ cup mayonnaise
  • ¼ cup cider vinegar or rice vinegar
  • Salt and black pepper

  Sub-recipe steps

  1. Remove the outer leaves and core from: 1 small head green or red cabbage (about 2 pounds)
  2. Finely shred or chop by hand, on a mandoline or in a food processor (you should have 8 to 9 cups). Salt the cabbage, see above, if desired. Place in a deep bowl with one or more of the following: 1 large carrot, grated; (8 green onions or 1 small red onion, thinly sliced, or ½ cup Quick-Pickled Onions); 3 or 4 slices bacon, cooked until crisp and crumbled; 2 tablespoons chopped parsley, chives, or other herb; ½ teaspoon dill, caraway, or celery seeds, or a combination
  3. Mix together in a separate bowl: ¾ cup mayonnaise; ¼ cup cider vinegar or rice vinegar
  4. Add this dressing to the vegetables bit by bit, tossing, until it lightly coats the cabbage. Season to taste with: Salt and black pepper