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Low-fat Deli Macaroni Salad


1 cup Starch Solution mayonnaise (see recipe below)

¼ cup Apple Cider vinegar

2 tablespoons Dijon mustard

1-2 teaspoons Himalayan or sea salt

½ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

1 tablespoon organic sugar

1 cup diced celery

¾ cup diced red and orange bell peppers

½ cup grated carrot

½ cup chopped green onions, white and light parts

¼ cup diced jalapeno pepper

1 (16 ounce) package uncooked elbow macaroni (I used bowtie)


Whisk 1 cup Starch Solution mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended. Next whisk in organic sugar. Stir in celery, bell peppers, carrot, onions, and jalapeno peppers. Refrigerate until macaroni is ready. Bring a large pot of lightly salted water to a boil. Cook macaroni to the manufacturers instrucions until they are fully cooked, not aldente. Drain pasta but do not rinse. Allow macaroni to drain in a colander about 5-10 minutes, shaking out moisture from time to time. Pour macaroni into large bowl, add a few tablespoons of the dressing to the macaroni and fold together to create a starch coat on the macaroni while it cools to room temperature, about 20 minutes. Macaroni should be sticky. Pour dressing over macaroni and stir until dressing is evenly distributed. Fold together with a spatular. Dont tasted it yet. Cover with plastic wrap and make sure the plastic wrap is pushed right down to the surface of the macaroni. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni. After 4 hours or preferably the next day remove plastic wrap, add a tablespoon of water or some extra Starch Solution Mayo and mix to freshen. Taste to see if more salt or pepper are needed. Top with the dark green part of some scallions. Serve and Enjoy.

Link to YouTube video where I make this recipe:

Starch Solution Mayo Recipe

1 12.3 oz of BOXED (no refrigerated) Silken Tofu drained in a strainer

1.5 TBS lemon juice

1 tsp granulated sugar

1/2 tsp salt

1/4 tsp mustard powder

1/8 tsp ground white pepper

Mix all the ingredients in a mini food processor until smooth. If you use the correct tofu, it should NOT taste like raw tofu. Make sure to use the BOXED tofu in the aisle, not the tofu from the refrigerated section of the store. This is all explained in the video.

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