Spicy Macaroni Salad

Ingredients

  • For dressing:
  • ¾ tza de vegetarian mayonnaise
  • ¼ sugar-free almond tza
  • 2 tbsp sugar
  • 3 tablespoons gherkin juice
  • Lemon juice 2 tbsp
  • 1 tbsp nutritional yeast
  • 2 tablespoons prepared yellow mustard
  • 1 ½ cdta sriracha
  • ½ cdta paprika
  • ¼ cdta of garlic powder
  • ½ cdta of sea salt
  • Black pepper, to taste
  • 3 tbsp pickles, finely chopped
  • 2 tbsp fresh dill, finely chopped
  • Macaroni salad es:
  • 4 ½ cups of macaroni, do not rinse, let cool
  • ½ cup of broccoli
  • ⅓ cup of grated carrot
  • ¼ cup of chopped celery
  • ¼ cup of chopped green onion
  • ¼ cup of red pepper, chopped
  • 1 cup of smoked tofu, cut into cubes

Preparation

Prepare dressing:

In medium bowl, mix vegan mayonnaise and unsweetened almond milk . Add the rest of the ingredients and mix well. Refrigerate until ready to use.

In a large bowl, combine cooled, cooked macaroni with dressing. Add the vegetables, smoked tofu and mix well. For best flavor, refrigerate at least 30 minutes (or until chilled before serving).


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