Description
A creamy, tangy, and slightly sweet macaroni salad, classic to Hawaiian cuisine. It’s perfect as a side dish for BBQs, picnics, or family meals, made with shredded carrots, apple cider vinegar, and plenty of mayonnaise for a rich texture.
Ingredients
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1 pound macaroni
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2 tablespoons apple cider vinegar
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2 carrots, shredded
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¼ cup shredded onion (optional)
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2½ cups mayonnaise (Best Foods or Hellman’s recommended)
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¼ cup milk
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2 teaspoons sugar
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Kosher salt, to taste
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Ground black pepper, to taste
Instructions
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Cook macaroni according to package instructions until al dente. Drain and rinse under cold water until completely cooled. Set aside.
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In a large bowl, whisk together mayonnaise, milk, apple cider vinegar, and sugar until smooth.
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Add shredded carrots and shredded onion (if using) to the dressing. Mix well.
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Add cooled macaroni to the bowl and gently toss until evenly coated.
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Season with kosher salt and ground black pepper to taste. Adjust seasoning as needed.
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Cover and refrigerate for at least 2 hours before serving to let flavors meld.
Notes
Use full-fat mayonnaise like Best Foods or Hellman’s for best flavor.
Can be made ahead and stored in the fridge for up to 2 days.Can be made ahead and stored in the fridge for up to 2 days.
Optional: Add diced celery or hard-boiled eggs for extra texture.
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes (macaroni boiling)
- Category: Side Dish
- Method: Stovetop / No cook assembly
- Cuisine: Hawaiian / American
Keywords: macaroni salad, Hawaiian side dish, picnic salad, creamy salad