Barefeet in the Kitchen · by Mary Younkin★ 4.9 (16)
Coleslaw Pasta Salad
NUTRITION · PER SERVING15M COOK
CAL 18%·PRO 11%
CARBS 36G40% OF CAL
2G FIBER7G SUGAR27G OTHER
FAT 21G54% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp cabbage and pasta coated in a tangy, slightly sweet dressing with mustard and apple cider vinegar. A bright and unexpected pasta salad.
sideamericansaladdairy freeveganvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 16 ounces ditalini or salad pasta (any small pasta will work nicely)
- 1 1/2 cup mayonnaise
- 3 tablespoons dijon mustard
- 3 tablespoons apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon granulated onion or onion powder
- 1 tablespoon celery seeds
- 1 16- ounce bag of coleslaw mix
At a glance
PER SERVING · TIME 15M
CAL 18%·PRO 11%
CARBS 36G40% OF CAL
2G FIBER7G SUGAR27G OTHER
FAT 21G54% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 420mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 16mg
- Calcium
- 27mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 420MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.