Drain the pasta and rinse under cold water to cool it down. Set aside. Prepare the dressing: In a large bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, dry mustard powder, celery ...

Rinse the vegetables under cold running water for a couple of minutes ... Mix together and serve. The coleslaw will keep in the fridge for up to one week.

Carrot and Cashew Coleslaw: Serve it as a sandwich spread or use it as a dip, this easy carrot and cashew coleslaw recipe will please you every time.