Description
Macaroni Coleslaw Salad blends tender pasta with crunchy cabbage, fresh vegetables, and a creamy vegan-friendly dressing. It is ideal for potlucks, BBQs, and make-ahead meals.
Ingredients
Scale
- 300 g small pasta such as macaroni or ditalini
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 1 cup shredded carrot
- 1 cup diced bell peppers
- 1 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup chopped scallions
- 1/2 cup chopped parsley
- 1 cup vegan mayonnaise
- 1/4 cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon celery seed
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions.
- Drain pasta and rinse with cold water, then allow it to cool completely.
- Whisk together mayonnaise, vinegar, mustard, maple syrup, garlic, celery seed, salt, and pepper.
- Add vegetables and cooled pasta to a large bowl.
- Pour dressing over the salad and mix until evenly combined.
- Serve immediately or refrigerate before serving.
Notes
- Use only as much dressing as desired.
- Chill for 30 minutes for best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side, Vegan
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6
- Sodium: 520
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 4
- Protein: 6
- Cholesterol: 0