![]() ![]() There are a lot of ways to prepare Hawaiian-style Mac salad, but here are my tips for making this recipe perfect every time! Serve Hawaiian-style mac salad topped with more green onion, togarashi, and furikake, if desired. After rinsing, immediately mix the pasta with the dressing, cover and refrigerate for 1-2 hours, tossing periodically to keep the pasta from drying out. Drain the pasta in a colander and rinse with cold water until the pasta is cool. ![]() Add the pasta, stir well, and simmer until just barely past al-dente, but not overcooked. Bring a pot of salted water to a rolling bowl. In a mixing bowl combine the mayonnaise, milk, grated onion and carrot, green onion, vinegar, sugar, togarashi, furikake, and salt and pepper to taste. Using the medium or fine side of a box grater, grate the carrot and yellow onion and transfer to a mixing bowl. Another Japanese seasoning mix made of dry seaweed, sesame, and bonito flakes. You can find it at your local Asian market or even the Asian aisle of a well-stocked grocery store. Togarashi is a Japanese spice blend that consists of chili pepper, among other flavors. Also not traditional, but I find that having a slightly thinner sauce leaves the mac salad moist even after refrigerating for several hours. Vinegar isn’t strictly traditional, but I find that the bit of acidity balances the flavor of the sauce. A bit of green onion mixed in is classic. Yellow or sweet onion is best for grating so that it won’t be too sharp tasting. They make this recipe absolutely perfect. Best Foods or Hellman’s is the play here. Any elbow-shaped pasta will work! For this recipe, I used Lumache (or shellbow) pasta and I really loved the shape and texture. Hawaiian-style mac salad is so easy to make and only takes 30 minutes! Tools Needed This recipe is not meant to be authentic! For an authentic Hawaiian Macaroni Salad recipe rooted in family history, check out this recipe from Jess at Plays Well With Butter! How to Make Hawaiian-Style Mac Salad IMPORTANT NOTE: Hawaiian-style Mac Salad is a recipe with important cultural history to many Hawaiians and others with Hawaiian heritage. Today, Hawaiian macaroni salad is widely enjoyed throughout the islands and beyond, and is known for its creamy texture, tangy flavor, and unique blend of ingredients. Over time, the dish has evolved, with various additions and modifications made to the original recipe. The dish gained popularity in the mid-20th century, particularly as a side dish for plate lunches, which are a staple of Hawaiian cuisine. The immigrants brought with them their love of pasta salads and soon began adapting their traditional recipes to the local ingredients available in Hawaii. Hawaiian macaroni salad has a unique history that dates back to the early 1900s when the first waves of Portuguese immigrants arrived in Hawaii to work in the sugar cane fields. Using the togarashi and furikake, which are staples in Japanese cooking, just felt right! History of Mac Salad on the Island While these aren’t strictly traditional, Hawaiian cuisine is an amalgamation of cuisines from Japan, China, Korea, the Philippines, and Portugal. My version of Hawaiian-style Mac Salad uses al-dente shellbows or lumache pasta with a classic mayo-based dressing with grated carrots, a bit of green and yellow onion, and some togarashi and furikake to finish. Now, I’m so happy to share this recipe with you! Hawaiian-style Mac Salad is at the top of my list! I have been making this recipe for years, but it’s taken me a while to truly perfect the ratio of ingredients. ![]() As much as I love a grilled main course, I’m really here to make a plate filled with all my favorite sides. When it comes to BBQs, I’m a real side dish girly. What to Serve with Hawaiian-Style Mac Salad. ![]()
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