Macaroni Waldorf Salad

We have used wombok cabbage which is a Chinese cabbage as it doesn’t have as many hard bits as some of the other cabbages (and it is easy to hand shred with a knife).

You can use sliced almonds instead of walnuts and substitute the apple with a pear for something different, leave the skin on.

This recipe is low sugar, low fat, good source of protein.

Ingredients

• 2 cups (100g) shredded wombok cabbage
• 1 carrot grated/shredded
• 1 celery, chopped
• 1 cucumber, diced
• 1 apple, cut into match sticks
• 4 slices short cut bacon, all fat removed
• 2 cups dried macaroni pasta
• 2 tbsp. crushed or chopped walnuts
• Salt & pepper to taste
• 1/4 cup Greek yoghurt, light
• 2 tsp. Dijon mustard
• 1 tbsp. white wine vinegar
• 1 tbsp. mirin
• 2 tsp. seeded mustard

Method

1. Cook pasta as per instructions except cook until al dente, you can your pasta to have a bite not a mushy texture.  Drain and place into a large mixing bowl.
2. Cook bacon in a non-stick frypan until done to your liking.  Take off and cut into large chunks and place bowl with pasta.
3. Shred cabbage, carrot and place in mixing bowl with bacon.  Add chopped celery, cucumber and apple and also add to bowl.  Season with salt and pepper.
4. In a small bowl add all your dressing ingredients and mix well.  Add to the salad mix in the large bowl with the crushed walnuts and mix until all incorporated.   
5. Serve in a large bowl.