Presenting . . . my heavenly Hawaiian Macaroni Salad! It goes great with chicken, fish, barbecue, you name it. It has all the fun but a lot less fat than other sides.
Did You Know: July 5 is National Hawaii Day, AND International Bikini Day? Make sure to enjoy this great mac salad while strutting in your best bikini, or anytime! This is just one of the many south seas dishes in the Polynesian Party chapter of “The Infinite Feast” cookbook.
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more!
Hawaiian Macaroni Salad
Makes 6 to 8 servings
2 cups elbow macaroni, cooked following package instructions
1/4 cup apple cider vinegar
2/3 cup mayonnaise
1/4 cup whole milk
1 tablespoon brown sugar
1 teaspoon soy sauce
3 or 4 scallions, white and green parts, thinly sliced
2 or 3 medium carrots, grated (using box grater)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
To large mixing bowl add hot macaroni, pour vinegar over, stir. Add mayo, milk, sugar, soy sauce, combine thoroughly.
Reserving a few teaspoons of onions and carrots for garnish, add the rest to mac mixture, stir. Mix in salt and pepper. Cover and refrigerate at least an hour, or overnight, before enjoying.
