Asian-Inspired Vegan Macaroni Salad

Introduction
Introducing the ultimate fusion dish that takes a classic American side and infuses it with Asian flair: Asian-Inspired Vegan Macaroni Salad. This dish blends creamy, tangy flavors with a touch of spice, making it a perfect side for any BBQ or festive gathering.
Ingredients
- 2 cups cooked macaroni pasta (use gluten-free if needed)
- 1/2 cup vegan mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon wasabi paste (adjust to taste)
- 1/4 cup finely chopped scallions
- 1/4 cup finely sliced red bell pepper
- 1/4 cup shredded carrot
- 1 tablespoon toasted sesame seeds
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine vegan mayonnaise, soy sauce, rice vinegar, sesame oil, and wasabi paste. Whisk until smooth.
- Add the cooked macaroni, scallions, red bell pepper, and shredded carrot to the bowl. Toss everything together until well coated with the dressing.
- Season with salt and pepper to taste.
- Sprinkle toasted sesame seeds over the salad before serving.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Enjoy this delightful twist on a classic side that's sure to impress at your next gathering. It's a celebration of flavors that brings a new level of excitement to vegan cuisine!
Emily
Nutritionfacts | Calories: 200 per serving, Fat: 10g, Carbohydrates: 25g, Protein: 3g |
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Preparation Time | 45 minutes |
Allergy Information | Contains soy, sesame. Gluten-free option available. |