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Vegan Coleslaw Macaroni Slaw
Food & Drink
2 cups elbow macaroni, uncooked (I used brown rice)
5-6 cups cabbage, coarsely chopped or shredded
2 cups corn (I used frozen)*
1 cup edamame (I used frozen)**
1 small bunch dill or parsley, finely chopped
Lemon Mint Dressing
3 large lemons, zest and juice of (1/2 cup)
1/2 cup olive oil, extra-virgin
1/2 cup fresh mint leaves, packed
2 tbsp maple syrup or raw honey
1/2 tbsp Dijon mustard
3/4 tsp himalayan pink salt
In a food processor or high speed blender, combine all ingredients and process until smooth.
Storage Instructions: Refrigerate in a container for up to 5 days. Shake well before serving.
Cook pasta as per package instructions. I recommend to undercook by a few minutes for al dente pasta (cooked but firm). I also like to rinse pasta for salads with cold water to stop the cooking process.
In the meanwhile, prepare vegetables and place them in a large salad bowl. Make Lemon Mint Dressing. Add cooked pasta. Stir well. Pour half of the dressing over and stir. Add more dressing to taste, if desired.
Storage Instructions: Refrigerate in an airtight container for up to 2 days. You can store salad and dressing separately for much longer.