Description
A creamy, slightly sweet, and tangy salad with elbow macaroni, mayonnaise dressing, grated onion, and crisp vegetables like carrots and celery. A comforting side dish that captures the essence of Hawaiian flavors and family traditions.
Ingredients
16 oz elbow macaroni, uncooked
1 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1/2 cup grated onion
1/4 teaspoon salt (optional)
1/4 cup milk
1 large carrot, shredded
1 stalk celery, chopped
2 green onions, chopped
Instructions
Cook macaroni in salted boiling water until al dente; drain and cool.
In a large bowl, mix mayonnaise, apple cider vinegar, granulated sugar, grated onion, salt, and milk until smooth.
Combine cooled macaroni with the dressing, then gently fold in shredded carrot, chopped celery, and green onions.
Taste and adjust sugar or vinegar to desired sweetness and tang.
Chill for 30 minutes to allow flavors to meld before serving.
Notes
Adjust sweetness to taste—reduce sugar for a less saccharine version.
Use vegan mayonnaise for a vegan alternative.
Serve as a side to grilled chicken, tofu, or other plant-based proteins for a complete meal.
Store in an airtight container in the refrigerator for up to 24 hours.