Macaroni Salad
By Tiffy Cooks
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.
Ingredients
- 16- ounce uncooked Elbow Macaroni
- ½ cup Japanese Mayo
- ¼ cup American Mayo
- 3 tbsp Rice Vinegar
- 2 tbsp of Mustard
- 4 tbsp Milk
- 1 tbsp Sugar
- Black Pepper
- 2 teaspoons 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.
Video
Notes
Before serving, I highly recommend pouring some extra sauce to make it super creamy!
Nutrition
Calories: 765kcalCarbohydrates: 89gProtein: 16gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 8mgSodium: 379mgPotassium: 291mgFiber: 4gSugar: 7gVitamin A: 39IUVitamin C: 0.03mgCalcium: 49mgIron: 2mg
