Vegan Coleslaw Macaroni Slaw by Alice Hayes - Musely
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Vegan Coleslaw Macaroni Slaw

posted in Food & Drink > Recipes
05/22/2016
  • 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
    Directions

    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.

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