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1
Cook 1 cup dry elbow macaroni in heavily salted boiling water until al dente, just to the tooth.
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2
Drain and rinse with cold water, drain well.
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3
Set aside.
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4
Grate celery rib, and onion.
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5
Chop the cubanal pepper into pieces about the same size as the macaroni.If you can not find a cubanal pepper I would use an orange or yellow bell pepper.
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6
I chose a cubanal so that it stays fresh and doesnt overtake the slaw clean flavours.
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7
In a mixing bowl add pasta, washed coleslaw mix, and chopped and grated vegies.
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8
In a small bowl measure the vinegar, sugar, salt pepper, salad cream and the mayo.
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9
Blend well.
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10
Toss dressing with vegies, and cover well with saran wrap.
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11
Chill at least two hours before serving.
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12
When I make this recipe I make sure that I have exactly two cups of cooked macaroni, and two heaping cups of cabbage slaw.
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13
The dressing amount is for that amount and works well.
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14
If you cant find Heinz Salad cream, don't worry as I had it in the house and used it you might need an tablespoon of cream or milk.
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15
But the English salad cream really adds that hint of flavour I like.
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16
Also maybe a bit more black pepper for your tastes, and a sprinkle of paprika on top.
