Hawaiian Mac Salad, a staple in Hawaiian cuisine, offers a creamy, tangy delight often featured in food trucks and Hawaiian plate lunches. This article delves deep into the preparation, cultural significance, variations, and expert tips for crafting the perfect Hawaiian Mac Salad.
Ingredients:
For the Dressing:
| Ingredient |
Quantity |
| Half and half |
2 cups |
| Mayonnaise |
2 cups |
| Yellow onion |
1/4 cup, finely grated |
| Granulated sugar |
2 teaspoons |
| Salt |
1 teaspoon |
| Black pepper |
1 teaspoon |
For the Salad:
| Ingredient |
Quantity |
| Dried elbow macaroni |
1 lb |
| Apple cider vinegar |
1/4 cup |
| Carrots |
2, finely grated |
| Celery |
1/4 cup, finely diced |
Instructions:
Step 1: Prepare the Dressing
- Combine Ingredients:
- In a large mixing bowl, whisk together the half and half, mayonnaise, finely grated yellow onion, granulated sugar, salt, and black pepper until smooth and well combined.
- Set the dressing aside.
Step 2: Cook the Macaroni
- Boil the Macaroni:
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook according to the package instructions until al dente.
- Drain the macaroni and return it to the pot.
- Add Vinegar:
- While the macaroni is still hot, stir in the apple cider vinegar.
- Let the macaroni cool slightly, absorbing the vinegar.
Step 3: Assemble the Salad
- Mix the Salad:
- Add the cooled macaroni to the bowl with the dressing.
- Add the finely grated carrots and finely diced celery.
- Combine Ingredients:
- Gently stir the ingredients together until the macaroni is evenly coated with the dressing and the vegetables are well distributed.
Step 4: Chill and Serve
- Chill the Salad:
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.
- Serve:
- Serve the Hawaiian Mac Salad chilled, as a side dish with your favorite main courses.
