Hawaiian Macaroni Salad Recipe (Vegan)
Creamy, tangy, and island-inspired, this vegan and gluten-free Hawaiian macaroni salad is the perfect plant-based side dish for any tropical feast
Servings: 6
Calories: 545kcal
Ingredients
- 1 lb elbow macaroni
- 1 cup vegan mayonnaise
- 1/4 cup oat milk or whatever plant milk you have on hand
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp sea salt plus more for boiling the pasta
- 1 large carrot grated
- 1/4 cup yellow onion finely grated
- 2-3 green onions finely sliced
- 1/2 cup celery chopped
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook it longer than usual, about 2-3 minutes past al dente- until soft, but not crumbling apart the minute you stir it. Drain well and, while still warm, place the pasta in a large bowl.
- While the pasta is still hot, sprinkle vinegar over it and toss to coat. Let it sit for about 10 minutes to absorb.
- In a separate bowl, whisk together the mayonnaise, plant milk, brown sugar, sea salt and black pepper until smooth.
- Add shredded carrot, grated onion, chopped celery and green onions to the macaroni. Pour dressing over everything and mix gently, but thoroughly. Sprinkle with more green onions or parsley! Enjoy!
Notes
- This salad is best served when freshly made, as the onion will develop a pungent taste within a few hours. However, it can be stored in an airtight container in your refrigerator for up to 3 days.
- Use a generous amount of vegan mayonnaise. It should be very creamy, not dry.
- Grating the onion instead of chopping gives the salad a subtle onion flavor without harsh chunks
Nutrition
Serving: 1serving | Calories: 545kcal | Carbohydrates: 64g | Protein: 10g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 627mg | Potassium: 261mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2103IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg