Moringa macaroni salad

with cherry tomatoes, corn, red onion and lime

Moringa macaroni is a highly nutritious type of pasta that's rich in protein. In this recipe it's served as a salad in combination with fresh Latin American ingredients.

Nice and quick!
Vegan

Preparation time:

20 min.

Difficulty level:

Easy

Allergens:

tree nut, wheat, soya, gluten

Utensils:

(Hand) blender

Ingredients

Moringa macaroni

Garlic

Cooked corn

Cherry tomatoes

Red onion

Lime

Fresh coriander

Cashew nuts

Soy milk

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3356
802
32
5
114
13
10
23
0
55

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Soak the cashew nuts in hot water for 10 minutes. Drain the water and set aside.

Bring plenty of water to a boil in a pot and cook the pasta for 8 minutes. Add salt to taste. Check if the pasta is cooked to your liking, drain the water and add a tablespoon of oil. Set aside in a cool place.

Wash all the vegetables. Drain the liquid from the corn, cut the cherry tomatoes in half and cut the red onion into thin strips. Let the red onion soak in a bowl with warm water and salt for at least 10 minutes.

For the dressing: blend the drained cashew nuts, the juice of the lime, garlic, soy milk, half of the coriander and 2 tablespoons of oil to a creamy liquid. If you want the dressing to be thinner, add a teaspoon of water.