Cook the pasta in boiling salted water for 1 minute more than indicated on the packet. Hard boil the egg and crush with a fork. Slice the red onion thinly.
Shred the cabbage and carrot very finely, sprinkle with a little salt and leave for about 15 minutes. Squeeze out tightly, and roughly chop about 3-4 times.
Drain the cooked pasta, transfer to a bowl and sprinkle with 1 teaspoon of olive oil. Add the vegetables, egg and the ＊ ingredients and mix well.
Taste and adjust the seasoning with salt and pepper. Portion out on a serving plate and sprinkle with parsley. If you leave it in the refrigerator for about an hour, the flavors will blend together and make the dish even more delicious.
Story Behind this Recipe
I didn't have enough macaroni salad for everyone so I increased its volume by adding coleslaw.
The boiled egg will be easier to crush if you hold it down with the back of the fork. The same fork can be used to mash and mix and everything together afterwards. You can put in as much cabbage as you like, but be sure to shred it up very finely. Try it with lots of cabbage.