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Steph’s easy mac salad

July 4, 2009

Happy Independence Day! Here is a simple recipe I created that was inspired by a delicious non-vegan macaroni salad at Hayden’s pub in Kettle Falls.

Mix together with a fork or whisk:
1 c. vegan mayo
1 t. dry mustard
1/2 t. black ground pepper
1 t. salt
1/2 t. dry dill (use more if fresh)
1/4 t. turmeric

Season mayo mixture to taste. Place 6 c. cooked whole wheat macaroni pasta, half an onion, chopped (if strong, cook chopped onion in a little water on the stove for about two minutes first to mellow), and 2 pickles, chopped. Add mayo dressing (start with 1/2 of it and add more based on personal taste) and stir well. Chill before serving.

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One Comment leave one →
  1. July 5, 2009 9:23 am

    I haven’t had macaroni salad in a long time. I’ll have to try this!

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