Macaroni Salad with Julienned Cabbage

• 100 grams Short pasta of your choice
• 1 tsp Olive oil
• 150 grams Cabbage
• 1 as much (to taste) Carrot
• 1 as much (to taste) Red onion
• 1 Boiled egg
• 3 tbsp * Mayonnaise
• 2 tsp * Dijon mustard
• 1 Salt and pepper
• 1 Minced parsley

1. Cook the pasta in boiling salted water for 1 minute more than indicated on the packet.
2. Hard boil the egg and crush with a fork.
3. Slice the red onion thinly.
4. Shred the cabbage and carrot very finely, sprinkle with a little salt and leave for about 15 minutes.
5. Squeeze out tightly, and roughly chop about 3-4 times.
6. Drain the cooked pasta, transfer to a bowl and sprinkle with 1 teaspoon of olive oil.
7. Add the vegetables, egg and the * ingredients and mix well.
8. Taste and adjust the seasoning with salt and pepper.
9. Portion out on a serving plate and sprinkle with parsley.
10. If you leave it in the refrigerator for about an hour, the flavors will blend together and make the dish even more delicious.

short pasta, olive oil, cabbage, much, much, egg, mayonnaise, mustard, salt, parsley

Taken from cookpad.com/us/recipes/170677-macaroni-salad-with-julienned-cabbage (may not work)