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.
4
Serves
270
Calories
11.2g
Protein
320g
Serving Size
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
- 1Cook 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.
- 2Cook bacon in a non-stick frypan until done to your liking. Take off and cut into large chunks and place bowl with pasta.
- 3Shred 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.
- 4In 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.  Â
- 5Serve in a large bowl.