Vegan Mac Salad

A health and easy twist on an island favorite.

Mav Salad and Vegan Chicken Katsu

Mac salad is a stable side dish in Hawaiian plate lunches. Mac salad is traditionally served with white rice and chicken katsu or Kalbi beef. Classic recipes are made with mayonnaise which makes this side dish rich and creamy. In this recipe, I replaced the mayonnaise with silken tofu. The tofu gives the dish the same creaminess without the heaviness of real mayonnaise. Hope you try it out!

Ingredients

4 Cup cooked and chilled whole wheat or white elbow pasta (mix with 1 tbsp olive oil after cooking to prevent sticking)

1 cup celery small diced

1 cup shredded carrot

Dressing:

1 cup silken tofu drained and patted dry with paper towel

1 Tbsp of sweetener (cane sugar or agave works)

2 Tbsp of white vinegar

2 Tbsp of extra virgin olive oil

¼ Tsp of garlic powder or 1 clove fresh garlic

1 Tbsp of lemon juice

½ Tsp Salt

pepper to taste

Procedures

Add all of the dressing ingredients to a blender or food processor. Blend till creamy and smooth.

In a large mixing bowl add all of the salad ingredients and the dressing. Toss till well combine. Serve cold.

Feel free to add different kinds of vegetables to your Mac Salas if you want to mix it up!