Creamy Red Cabbage Pasta Salad

Red cabbage pasta salad

PREP TIME

10 mins 

COOKING TIME

10 mins 

SERVES

3  PEOPLE
A creamy red cabbage pasta salad served with apple, pomegranate & toasted walnuts! \r\n\r\nRecipe and imagery development courtesy of My Vibrant Kitchen

INGREDIENTS

  • 300 gram pasta of choice
  • 3 tbsps Hellmann’s® Vegan Mayo
  • 2 tbsps unsweetened coconut yoghurt
  • 1 tbsp olive oil
  • 2 tbsps apple cider vinegar
  • 1/2 tsp salt
  • 2 tsps Dijon mustard
  • 2 tsps maple syrup
  • pinch black pepper
  • 150 grams red cabbage
  • 100 grams walnuts
  • 1/2 pomegranate
  • 1 Granny Smith apple

METHOD

  1. Cook and drain the pasta and set aside to cool. Toss it in a little olive oil to avoid the pasta from sticking together

  2. Wash the red cabbage and slice into small shreds

  3. Grate the apple and chop and toast the walnuts

  4. For the dressing, add the vegan mayo, yogurt, olive oil, vinegar, salt, mustard, maple syrup and pepper to a small mixing bowl and whisk until you have a smooth consistency

  5. Place the cold pasta, cabbage, walnuts, pomegranate seeds and grated apple in big serving bowl and mix in the dressing.