Hawaiian Mac Salad : Creamy Goodness…
Hawaiian Mac Salad is a beloved staple of the Hawaiian plate lunch, known for its creamy, tangy, and slightly sweet flavour. This dish brings a touch of the islands to your table with its simple yet delicious combination of ingredients. Whether you’re hosting a summer barbecue or simply craving a taste of Hawaii, this mac salad is sure to be a hit.
Ingredients:
- 225g (8 oz) elbow macaroni
- 240ml (1 cup) mayonnaise
- 25g (1/4 cup) grated carrot
- 30g (1/4 cup) finely chopped celery
- 30ml (2 tablespoons) apple cider vinegar
- 40g (1/4 cup) finely chopped onion
- Salt and pepper to taste
How Hawaiian Mac Salad:
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until very soft, about 10-12 minutes. Drain and let cool.
- Prepare the dressing: In a large bowl, combine the mayonnaise, apple cider vinegar, salt, and pepper. Mix well to ensure a smooth and creamy dressing.
- Add vegetables: Stir in the grated carrot, finely chopped celery, and finely chopped onion into the dressing. Mix until well combined.
- Combine and chill: Add the cooked and cooled macaroni to the dressing mixture. Toss everything together until the macaroni is thoroughly coated. Adjust the seasoning with more salt and pepper if needed.
- Chill before serving: Cover the salad and refrigerate for at least 2 hours, preferably overnight. This allows the flavours to meld together.
- Serve and enjoy: Once chilled, give the salad a quick stir and serve it as part of a Hawaiian plate lunch or as a side dish for your favourite grilled meats.
Bon Appétit
