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Tiffy Cooks

Easy Asian Recipes

21 Days of Dinner Idea, 21 Days of Street Food, Appetizers, Better Than Takeout, Dinner Ideas, Fusion Friday, Healthy Recipes, Holiday Series, Recipes, Rice/Noodle, Seafood, Search By Ingredients, Search By Series, Vegetarian, Vegetarian Friendly · February 23, 2022

Macaroni Salad (SUPER CREAMY!)

Macaroni Salad (SUPER CREAMY!)

If you are trying to get more vegetables in your diet, you need to try my EXTRA Creamy Macaroni Salad that is super easy to make at home.

I promise this is the CREAMIEST Macaroni Salad you will EVER try!

I prepare macaroni salad in bulk for the perfect weekday meal prep and customize it based on your preference.

If you are a vegetarian, skip the imitation crab meat. 

Macaroni Salad (SUPER CREAMY!)

Every time I go to Hawaii, I always get their Macaroni Salad.

Super creamy, savory, and slightly sweet macaroni salad is refreshing and pairs perfectly with garlic shrimp.

You can prepare the Macaroni Salad the night before so the Macaroni will soak up all the flavor.

Before serving, I highly recommend pouring some extra sauce to make it super creamy! 

creamy sauce

My secret weapon that makes my Macaroni Salad super savory and addicting is dashi powder and Japanese Mayo.

Japanese Mayo is many with ONLY the yolk, which gives it a richer flavor and more custard-like texture.

Since Japanese Mayo is made with rice vinegar, it is also slightly sweeter than American Mayo.

Both Dashi Powder and Japanese mayo contain slight MSG, which gives it its umami flavor! 

customize ingredients

You can customize the Macaroni Salad based on your diet and what is in your kitchen.

I use carrots, celery, corn, red onion, imitation crab meat, and green onion.

The green onion and red onion provide great umami flavors, while the sweet corn and carrot give the macaroni salad sweetness, and the celery provides a nice crunch.

I like to add imitation crab meat for protein, but if you are vegetarian or allergic to shellfish, you can also skip it. 

Creamy Miso Ramen

Do you want more Vegetarian Recipes? Here are some of my go-to vegetarian recipes that you will LOVE!

  • Japanese Mushroom Risotto – EXTRA CREAMY!
  • Spicy Garlic Bok Choy (10 Minutes ONLY!)
  • Scallion Oil Noodles (Easy & Vegetarian)
  • Creamy Miso Ramen (20 Minutes ONLY!)
Macaroni Salad

Ingredients 

  • 16-ounce uncooked Elbow Macaroni 
  • ½ cup of Japanese Mayo
  • ¼ cup of American Mayo 
  • 3 tbsp of Rice Vinegar 
  • 2 tbsp of Mustard 
  • 4 tbsp of Milk 
  • 1 tbsp of Sugar 
  • Black Pepper 
  • 2 teaspoons of Dashi Powder 

Toppings: 

  • Chopped celery (~⅓ cup) 
  • Shredded Carrots (~¼ cup) 
  • Sweet Corn (~½ cup) 
  • Chopped Red Onion (~¼ cup) 
  • Chopped Green Onion (3 stalks) 
  • Imitation Crab Meat (~½ cup) 
  1. Fill a large pot with water, and add 1 tbsp of salt. Bring the water to a boil and add in the macaroni—Cook the macaroni based on the instructions on the box. 
  2. Drain the macaroni but DO NOT RINSE! You want the macaroni to be sticky at the touch so it can soak in all the sauce. Using a spatula, fold the macaroni to help it cool down and set the macaroni aside. 
  3. Mix Japanese Mayo, American Mayo, Rice Vinegar, Mustard, Milk, Sugar, a pinch of Black Pepper, and 2 teaspoons of Dashi Powder in a bowl. 
  4. Once the macaroni has cooled down, add all the topping of your choice, and drizzle in the sauce. Mix till combined, cover, and set it aside in the fridge for 30 minutes. 
  5. Optional: make another sauce mixture but half of the amount, and drizzle the sauce on top of the macaroni salad before serving. 
Macaroni Salad
Print

Macaroni Salad

If you are trying to get more vegetables in your diet, you need to try my EXTRA Creamy Macaroni Salad that is super easy to make at home. I promise this is the CREAMIEST Macaroni Salad you will EVER try! I prepare macaroni salad in bulk for the perfect weekday meal prep and customize it based on your preference. If you are a vegetarian, skip the imitation crab meat.
Prep Time20 mins
Active Time20 mins
Resting Time30 mins
Total Time1 hr 10 mins
Course: Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine: American, Asian, Hawaii, Japanese
Keyword: 20 Minute Recipes, Appetizers, Asian Food, Asian Recipes, Asian Recipes for Dinner, dinner Ideas, Easy, Easy Recipes, Fusion Recipe, Noodles, QUICK RECIPES, VEGETARIAN, Vegetarian Recipes
Yield: 4 People

Materials

  • 16- ounce uncooked Elbow Macaroni
  • ½ cup of Japanese Mayo
  • ¼ cup of American Mayo
  • 3 tbsp of Rice Vinegar
  • 2 tbsp of Mustard
  • 4 tbsp of Milk
  • 1 tbsp of Sugar
  • Black Pepper
  • 2 teaspoons of Dashi Powder

Toppings

  • Chopped celery ~⅓ cup
  • Shredded Carrots ~¼ cup
  • Sweet Corn ~½ cup
  • Chopped Red Onion ~¼ cup
  • Chopped Green Onion 3 stalks
  • Imitation Crab Meat ~½ cup

Instructions

  • Fill a large pot with water, and add 1 tbsp of salt. Bring the water to a boil and add in the macaroni—Cook the macaroni based on the instructions on the box.
  • Drain the macaroni but DO NOT RINSE! You want the macaroni to be sticky at the touch so it can soak in all the sauce. Using a spatula, fold the macaroni to help it cool down and set the macaroni aside.
  • Mix Japanese Mayo, American Mayo, Rice Vinegar, Mustard, Milk, Sugar, a pinch of Black Pepper, and 2 teaspoons of Dashi Powder in a bowl.
  • Once the macaroni has cooled down, add all the topping of your choice, and drizzle in the sauce. Mix till combined, cover, and set it aside in the fridge for 30 minutes.
  • Optional: make another sauce mixture but half of the amount, and drizzle the sauce on top of the macaroni salad before serving.

Notes

Before serving, I highly recommend pouring some extra sauce to make it super creamy!

Posted In: 21 Days of Dinner Idea, 21 Days of Street Food, Appetizers, Better Than Takeout, Dinner Ideas, Fusion Friday, Healthy Recipes, Holiday Series, Recipes, Rice/Noodle, Seafood, Search By Ingredients, Search By Series, Vegetarian, Vegetarian Friendly

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About Me
Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.
I was born in Taiwan, a country with some of the best street food in the world. When I think back to my childhood, I remember all the fantastic restaurants my dad brought me to when I was young. You see, my family is also huge foodies; we use to wander around night markets every weekend, skip the last period in class to try out new restaurants, and every summer, we would travel around Taiwan exploring all the new “must try” dishes around the country.

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Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.

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