Vegan Danish Salad Recipe
This Vegan Danish Salad blends tender macaroni, crisp apple, and colourful vegetables in a creamy dressing for a light and refreshing dish perfect for summer meals.
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Ingredients
1 cup Macaroni cooked
1 cup Carrots chopped & cooked
1 cup Peas chopped & cooked
1/2 cup Mayonnaise vegan / normal
1 Apple diced
1 Tomato diced
Salt to Taste
Instructions
- Cook 1 cup chopped carrots and 1 cup peas until just tender, then allow to cool.
- Cook 1 cup macaroni until tender, then drain and cool. Cut the macaroni into smaller pieces.
- In a large bowl, combine the carrots, peas, macaroni, 1 diced apple, and 1 diced tomato.
- Add 1/2 cup vegan or regular mayonnaise and salt to taste. Mix gently until everything is well coated.
- Cover and chill in the fridge for 2 hours to allow the flavours to develop.
- Serve cold as a light meal or side dish.
Hints & Tips
- Use crisp apple – A variety like Granny Smith will add a fresh crunch and balance the creaminess.
- Cook pasta al dente – Slightly firm pasta holds its shape better in the salad.
- Add herbs – Fresh parsley or dill can give the salad extra flavour and freshness.
- Chill thoroughly – Cooling for at least 2 hours helps the flavours meld together.
- Make it heartier – Add chickpeas or tofu cubes for extra protein in a vegan version.
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