Ingredients
Scale
- 300 g small pasta (like ditalini or macaroni)
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 1 cup shredded carrot
- 1 cup diced bell peppers
- 1 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup chopped scallions
- 1/2 cup chopped parsley
- 1 cup vegan mayonnaise
- 1/4 cup apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp pure maple syrup
- 1/2 tsp granulated garlic
- 1/4 tsp celery seed
- Salt and black pepper, to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
- In a small bowl, mix together the dressing ingredients until well combined.
- In a large bowl, combine the cooled pasta and all the vegetables. Pour the dressing over and toss gently until everything is evenly coated.
- Serve immediately or refrigerate for at least one hour for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg