This Spicy Asian-Inspired Macaroni Salad brings an unexpected twist to a classic favorite. With a tangy, spicy dressing and a crunch from cashews and edamame, it’s perfect for potlucks and gatherings. Substitute noodles for a different twist!
Spicy Asian-Inspired Macaroni Salad
This Spicy Asian-Inspired Macaroni Salad brings an unexpected twist to a classic favorite. With a tangy, spicy dressing and a crunch from cashews and edamame, it’s perfect for potlucks and gatherings. Substitute noodles for a different twist!
Equipment
- Large mixing bowl
- Whisk
- Pot for pasta
- strainer
- Knife
- chopping board,
Ingredients
For the dressing:
- 1 cup 224 g vegan mayonnaise, store-bought or homemade
- 3 tablespoons 45 ml sesame oil
- 3 tablespoons 45 ml sriracha chili sauce
- 1 tablespoon 15 ml rice vinegar
- 1 teaspoon red pepper flakes
For the salad:
- 1 pound 455 g elbow macaroni (or noodles of choice)
- 1 pound 455 g broccoli florets, raw or lightly steamed
- 1 cup 138 g cashews, raw or toasted
- 1 cup 108 g shredded carrot
- 2 cups 340 g shelled edamame, cold but cooked
- Salt and pepper to taste
Instructions
- Prepare the dressing: Whisk together the vegan mayonnaise, sesame oil, sriracha chili sauce, rice vinegar, and red pepper flakes.
- Set aside.
- Prepare the salad: Cook the pasta according to the package directions, then drain and rinse under cold water.
- In a large mixing bowl, combine the cooked pasta, broccoli florets, cashews, shredded carrot, and edamame.
- Toss the salad with the dressing and season with salt and pepper to taste.
- Refrigerate until ready to serve.
- Serve chilled.
Notes & Wine Advice
Serving Tip:
This dish is great for picnics, potlucks, or as a main dish. It can be served as a side dish with grilled tofu, or as a stand-alone meal for a delicious vegan feast!
Wine Advice:
Pair with a light, crisp white wine such as Sauvignon Blanc or a dry Riesling to balance the spiciness of the dressing.
Nutrition values
Calories: 300 kcal | Carbohydrates: 35 g | Protein: 9 g | Fat: 18 g | Sugar: 4 g