Ingredients (use vegan versions):
- 2 cups shell macaroni (the little ones are best)
- 1 med cucumber
- 6-8 radishes
- 4-6 green onions
- veggie mayo
- salt
- pepper
Directions:
Cook pasta till done. In the meantime, peel and seed
cucumber (cut lenghtwise, scrape out seeds with spoon) then
slice thinly. Wash and slice radishes thinly. Slice green
onions. Drain pasta, allow to cool or run cold water over
it and allow to dry. Combine veggies and pasta sprinkle
with salt and pepper to taste (1/2 to 1 tsp. salt, 1/4 tsp.
pepper, more if desired) Add 2-3 heaping large spoonfuls of
veggie mayo (Start with 2, to make creamier, add more). Not
the teaspoons, the larger spoons in your spoon drawer.
Chill until flavors have blended, 1-2 hours, but sometimes
we can't wait that long, so we steal bites from the fridge.
Originally this recipe included shrimp, but my vegan
daughter adapted it, like a lot of my recipes, because she
can't eat teriyaki tofu without it.
That's all folks! More Jo Mama's recipes to come!
Serves: 4-6
Preparation time: 20 mins.
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