Description
Rich, creamy, and texturally pleasing, this Vegan Amish Macaroni Coleslaw boasts the classic “mayo” based dressing with delicious bold flavors.
Ingredients
Scale
Base Ingredients:
- 5 oz. dry elbow macaroni (2 cups cooked) *
- ¼ cup small dice celery ribs
- ¼ cup fine dice red onion
- ¼ cup small dice red bell pepper
- ¼ cup grated carrots *
- 3 cups grated cabbage (10 oz.) *
Dressing Ingredients:
- 1 cup (raw) cashews *
- 3 Tablespoons apple cider vinegar
- 1 Tablespoon distilled white vinegar
- 2 Tablespoons + 1 teaspoon pure maple syrup (+/-)
- 1 Tablespoon + 1 teaspoon yellow mustard *
- 2 Tablespoons water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ to 1 teaspoon sea salt (+/-) *
Optional Topping:
- Sprinkle sweet paprika
Instructions
- Cook the elbow macaroni according to package directions, rinse thoroughly with cold water (rinse until cold), shake off excess water, set aside to use in Step 3.
- In the meantime, place the cashews into a small bowl, cover with boiling water and allow to sit for 15 to 20 minutes, then drain off and discard the water. Place the soaked cashews into a high-speed blender along with all the remaining Dressing Ingredients. Blend on high until smooth and emulsified. Set aside.
- Place all the Salad Ingredients (including the cooked and cooled elbow macaroni) into a large bowl, mix to evenly distribute the ingredients.
- Pour the dressing over the mixture, gently toss. Taste test for flavor. Add more seasoning, if needed. Place in a serving bowl. Optional – add a light sprinkle of sweet paprika to the top. Best if served immediately. Refrigerate leftovers.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6 Servinges. Makes 4 to 4 ½ cups