VEGAN MAC SALAD
No bbq is is a true bbq without macaroni salad, but as you know bbq’s can be challenging for vegans so why not make your own that I promise you that no one will know its not made with real mayo! shhhhhhh I won’t tell anyone if you don’t!
INGREDIENTS
· 8 ounces macaroni noodles
· 2 ribs celery, minced
· 1/2 medium red bell pepper, minced
· 1/4 small red onion, minced
· 1/4 cup sweet pickle relish
· 1/4 cup minced fresh dill
CREAMY DRESSING
· 1 cup vegannaise mayo
· 3/4 cup water, for blending
· 2 tablespoon apple cider vinegar
· 3 tablespoons sweet pickle juice
· 1 tablespoon truvia
· 2 teaspoons Dijon mustard
· 1/2 teaspoon salt
DIRECTIONS
Prepare the macaroni noodles according to the package , then immediately rinse well with cold water. Add the drained noodles to a large bowl.
Chop the celery, red bell pepper, red onion, dill, sweet pickles and add them all to the bowl with the noodles.
Make the dressing: add the vegannaaise along with the 3/4 cup fresh water, apple cider vinegar, sweet pickle juice, sugar, mustard and salt to a blender. Blend on high until very smooth.
Pour the dressing over your macaroni salad ingredients and toss until everything is fully coated. Cover and refrigerate for at least 30 minutes to ensure all the flavors to mesh together.
MACROS
Serving: 1 serving
Calories 280cal
Carbohydrates 39g
Protein 9g
Fat: 10g
Sodium: 358mg
Fiber: 2g
Sugar: 6g