Brooklyn Deli Macaroni Salad
By Isa Chandra Moskowitz, Veganomicon page 91
1/4 cup veganaise
1/4 cup white vinegar
1 tablespoon sugar
3/4 teaspoon salt
freshly ground pepper
1/2 cup frozen peas, thawed
2 radishes, grated
2 carrots, peeled and grated
1 pound elbow macaroni
1. Prepare the dressing: Combine all the ingredients in a large mixing bowl. Mix with a fork until completely blended.
2. Add the radishes, carrots and peas and set aside while you cook the macaroni.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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