Creamy Vegan Macaroni Salad (Brooklyn Deli Style)
This is the classic Brooklyn deli macaroni salad, made vegan. Creamy, tangy, and packed with grated carrots, radishes, and peas. It's the perfect cookout side dish that gets even better after a few hours in the fridge.
Ingredients
For the Dressing:
- 3/4 cup vegan mayo store-bought or homemade
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 3/4 teaspoon salt
- Several pinches of freshly ground black pepper
For the Salad:
- 1/2 cup frozen peas thawed
- 2 average-size red radishes grated
- 2 average-size carrots peeled and grated
- 1 pound elbow macaroni
Instructions
- Combine all the dressing ingredients in a large mixing bowl and mix with a fork until completely blended. Add the radishes, carrots, and peas and set aside while you cook the macaroni.
- Boil the macaroni in well-salted water. Drain and rinse under cold water until the pasta is still warm but not too hot to the touch. Transfer to the bowl with the dressed vegetables and toss to coat.
- Cover and refrigerate. Wait until the salad is fully cold before tasting for salt and pepper. Stir a few times while it chills to make sure the dressing coats everything.
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