I am not sure where I am heading with no dairy in my diet but for now I have to stick to vegan salad dressings. Like lemon mint vinaigrette in this coleslaw with brown rice elbow macaroni, corn and edamame. It was delicious, crunchy and refreshing!
A few years ago I started to develop acne along my jaw line. Acne I never had before. Apparently it is common among adult women. I also felt my hormones were completely out of whack around ovulation and period times, where as all blood work comes back totally fine. Then I noticed my acne would be constant and my face felt like a constant sore spot. It doesn’t feel or look good. I knew it was my food. It wasn’t wine or sugar. So, after a long research I decided to ditch dairy and coffee for a month to see what happens. Already 2 weeks into it and my skin looks 50% better. Honestly, I am not going to panic. I have a gut feeling I might be able to enjoy dairy occasionally in small amounts but for now vegan macaroni salad. I will keep you updated.
So, I combined ingredients I had on hand – leftover cabbage, frozen corn and edamame, and brown rice elbow macaroni. Oh, and dill. Um, ah, yeah…Ukrainians love their dill. You can use parsley instead of dill and green peas in place of edamame.
I opted out for coarsely chopping cabbage instead of shredding. Up to you.
Everything was married together with amazingly zesty and minty dressing. With not so appealing colour…Speaking of not so appealing looking healthy food at times. I briefly touched upon this issue in the dressing post. Being a healthy food blogger for 3 years (or 4, can’t remember anymore?!) I have heard many times “This looks disgusting!”. About some of my recipes. Which always left me puzzled. Since when our food should look like a piece of art?! And as adults don’t we understand that even not the prettiest food still can be tasty?! I honestly blame it on doughnuts, cookies and deep fried stuff for completely wrecking America’s understanding of food. It is ironic how this society fights for equality RE: physical appearances and yet is so judgemental of its food!
So, speaking of disgusting food. A few days ago we were passing by the food section at Walmart. Just right after I made this vegan coleslaw macaroni salad. So, I had to take a photo and share it here. Because since day 1 in Canada (for 16 years now) my mind and eyes are blown by this sight…
To me, this is the most disgusting container of stuff ever! I can’t even call whatever is inside “food”. Honestly, this container makes me laugh hard and if Alex is with me we get lost in Walmart’s deli section for good 10 minutes.:) I just can’t stop seeing the worst diarrhea of a neon green colour. Especially inside that bowl. Like where has anyone seen neon green cabbage?! And who purees cabbage like that for a salad?! And all that sauce that intoxicated cabbage is swimming in. I can’t imagine this seriously being food for humans. And people must be buying because all grocery stores keep carrying this non-sense. I just honestly can’t imagine anyone eating this.
And has anyone ever read those ingredients? Benzoate, brilliant blue and EDTA in a salad?! No, seriously?! I am sorry if I have offended your favourite coleslaw. I just want you to know what you are eating in case you have never paid attention. Only for the sake of your health. It literally takes 10 minutes to prepare a healthy coleslaw, mango slaw or this Ukrainian dill coleslaw.
OMG again I just got a good laugh from this container. I should spend $5 and keep it on hand for the low moments. I think my vegan coleslaw macaroni salad looks and tastes way better! Give it a try! My 9 year old loved it. 5 year old…whatever, he will come around because I don’t give up.:)
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Have a great weekend!Print
Coleslaw Macaroni Salad
Coleslaw Macaroni Salad Recipe made healthy with brown rice pasta, corn, edamame and dairy free lemon mint salad dressing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- 2 cups elbow macaroni, uncooked (I used brown rice)
- 5–6 cups cabbage, coarsely chopped or shredded
- 2 cups corn (I used frozen)*
- 1 cup edamame (I used frozen)**
- 1 small bunch dill or parsley, finely chopped
- Lemon Mint Dressing
- Cook pasta as per package instructions. I recommend to undercook by a few minutes for al dente pasta (cooked but firm). I also like to rinse pasta for salads with cold water to stop the cooking process.
- In the meanwhile, prepare vegetables and place them in a large salad bowl. Make Lemon Mint Dressing. Add cooked pasta. Stir well. Pour half of the dressing over and stir. Add more dressing to taste, if desired.
Store: Refrigerate in an airtight container for up to 2 days. You can store salad and dressing separately for much longer.
*To thaw corn and edamame, place in a colander and run under hot water. Let drain. **Green peas would work.
Did you make this recipe? Please give it a star rating in the comments.
Servings Per Recipe: 8
Amount Per Serving = 1.25 cups:
Total Fat: 16.2 g
Cholesterol: 0.0 mg
Sodium: 281 mg
Total Carbs: 43.3 g
Dietary Fiber: 4.2 g
Protein: 12.9 g
WW Points+: 10