Spicy Asian Macaroni Salad
This Spicy Asian Macaroni Salad brings an unexpected twist to a classic dish, featuring a zesty dressing and fresh, crunchy ingredients. Perfect for any get-together!
Equipment
- whisk,
- pot
- strainer
- knife
- Cutting board
Ingrediënten
- 1 cup 224 g vegan mayonnaise
- 3 tablespoons 45 ml sesame oil
- 3 tablespoons 45 ml sriracha chili sauce
- 1 tablespoon 15 ml rice vinegar
- 1 teaspoon red pepper flakes
- 1 pound 455 g elbow macaroni
- 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
Instructies
- In a bowl, whisk together the vegan mayonnaise, sesame oil, sriracha chili sauce, rice vinegar, and red pepper flakes to create the dressing.
- Set aside.
- Prepare the macaroni according to the package directions.
- Drain the pasta and rinse under cold water.
- In a large bowl, combine the cooked pasta, broccoli, cashews, shredded carrot, edamame, salt, and pepper.
- Toss everything with the dressing until well combined.
- Refrigerate until ready to serve.
- Serve chilled.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a crisp Riesling or a fruity rosé to complement the heat and flavors of the dish.
Pair with a crisp Riesling or a fruity rosé to complement the heat and flavors of the dish.
Nutritional Information
Calories: 290 kcal | Carbohydrates: 24 g | Protein: 7 g | Fat: 20 g | Sugar: 3 g | Salt: 0.5 g
