Just like music, dishes can send us back down the memory lane. There is something special about a recipe being passed on through generations – to cook something that is shared by family. This easy curry noodle salad is just one of those dishes that made its way to our dining table on every occasion – whether we are celebrating Christmas or merely enjoying each other’s company around the braai. Accidentally, it is vegan! And so I am happy to pass the recipe on to as well.
Vegan Curry Noodle Salad

Ingredients
- ½ packet egg-fee pasta
- 1 cup sunflower oil
- ½ cup white wine vinegar
- 50ml curry powder
- ½ cup tomato sauce
- ½ cup sugar
- 3 drops Tobasco sauce (optional)
- Salt and pepper to taste
- 1x onion diced
- 1x pepper diced
- 1 cup raisins
Directions
- Cook the pasta according to the packet directions
- Strain and set aside to cool
- Mix together all the sauce ingredients in a big bowl
- Add the cold pasta noodles to the sauce and mix
- Add the onion, peppers and raisons to the noodles and mix
- Place in fridge for an hour to cool
- Serve cold
This looks delish!
XoXo One Stiletto At A Time
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