Mac Salad
2 cups large elbow macaroni, dry
1/4 cup carrots, grated
1/4 cup celery, finely chopped
1 cup Veganaise
1 tbs sweet relish
Salt and pepper to taste
Bring a large pot of water to boil on the stove. Cook the macaroni according to the directions on the package. Drain and set aside.
Broke college kid doesn't have a grater, so I chopped my carrots |
Grate the carrots and chop the celery.
The glass bowl makes it look like it's sitting on the counter. |
In a large bowl, add the macaroni, carrots and celery. Add the Veganaise and relish then mix together. Season with salt and pepper to taste.
Veganaise is the best thing ever. Way better than dairy mayo. |
Cover and chill in the fridge for at least 2 hours. This gives the macaroni time to absorb all the flavors.
I ate mine on it's own, but it's a fabulous side dish for any entree...man, now I wish I made some BBQ tofu to go with this.
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