Mac Salad (for people who hate mac salad)

I will tell you that I think salad and mayonaisse are contrasting ideas. A “salad” should not include mayo in its ingredients! It’s not even a little healthy with it - and the concept of a salad (to me) is healthy. So I have protested a mac salad repeatedly for years. But every summer we host a luau at our beach house and you cannot serve Hawaiian plate lunch without mac salad! So we started researching and came up with a version that is just like you might get on a plate lunch, but with way less mayo. If you love a traditional mac salad, then take a minute before judging this one. It’s not traditional. It’s a noodle salad for the rest of us!

Mac salad is always served on a Hawaiian plate lunch. Plate lunch is my favorite thing ever. I usually get teriyaki chicken or chicken katsu - and a little mac salad on the side is actually quite delicious. This version is delightful with a plate lunch without being gloopy. I think you’ll like it no matter what your traditional mac salad preference is!

Mac Salad (for people who don’t like Mac Salad)

serves 4

1 cup macaroni noodles

1 tablespoon apple cider vinegar

1/2 cup mayonnaise

2 tablespoons milk

1 teaspoon sugar

1/4 cup shredded carrot

2 green onions, chopped

salt & pepper

STEP 1

Boil the noodles and drain when they are cooked. Immediately toss with apple cider vinegar and set aside.

STEP 2

In the bottom of a mixing bowl, combine mayo, milk and sugar. Add the noodles, carrot and green onion. Toss to coat with the dressing. Season with salt and pepper to taste.

STEP 3

REFRIGERATE! It must sit for at least one hour. Otherwise it’s not good and we’re going for surprisingly good.

*Note - I use almond milk instead of regular milk and no one has ever noticed the difference. We’ve also used vegan mayo in the past to avoid eggs. Any of those substitutions work just fine.

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