Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Dry elbow macaroni

  2. 1 1/2 cups 355ml Nonfat mayonnaise

  3. 1/2 cup 118ml Low-fat sour cream

  4. 1 Evaporated skim milk

  5. 1 tablespoon 15ml Tamari (see note)

  6. 1 tablespoon 15ml Chef Paul Prudhomme's Vegetable Magic

  7. 1/2 cup 31g / 1.1oz Onions - finely chopped

  8. 1/2 cup 73g / 2.6oz Green bell peppers - finely chopped

  9. 1/2 cup 55g / 1.9oz Celery - finely chopped

  10. 1/2 cup 55g / 1.9oz Carrots - finely chopped

  11. 1/2 cup 73g / 2.6oz Green cabbage - finely chopped

Instructions Jump to Ingredients ↑

  1. Cook the macaroni according to package directions, rinse, drain, and set aside to cool. Place the mayonnaise, sour cream, and skim milk in a large bowl, and add the tamari and seasoning mix.

  2. Whip together until completely blended. Then add the cooled macaroni and the remaining ingredients, and toss gently until well mixed.

  3. NOTE: Tamari is a very rich flavorful soy sauce, available in specialty markets and the international or ethnic food sections of many supermarkets. If you cannot find tamari where you shop, use any good quality soy sauce.


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