Vegan Hawaiian Macaroni Salad is a delicious recipe. This dish includes mayonnaise, elbow macaroni, soy milk, carrots, apple cider vinegar, onions, maple syrup, celery & black pepper. These ingredients are easily obtainable from grocery stores. We would easily customize this & adds the choice of vegetables in it. The macaroni cooks very soft so it soaks the dressing well. Vegan Hawaiian Macaroni Salad stores well so it best for meal prep purpose but avoid freezing the salad. Salad serves with barbecue dishes, teriyaki vegetables, & grilled vegetables. This salad prepares quickly in less than thirty minutes so it is good busy days.
STATS:
- Calories: 280 kcal
- Prep time: Fifteen minutes
- Portion size: 1 cup
- Cooking duration: Ten minutes
- Cuisine: Hawaiian
- Total time: Twenty-five minutes
- Course: Side dish
- Diet: Vegan
- Portion: 6
EQUIPMENT:
- Large pot
- Colander
- Mixing bowl
- Whisk
- Grater
INGREDIENTS:
- 2 cups dry elbow macaroni
- ¾ cup vegan mayonnaise
- ¼ cup unsweetened soy milk
- 1 tbsp. apple cider vinegar
- 2 tsp. maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup carrot
- ¼ cup onion
- 1 tbsp. celery
INGREDIENT NOTES:
VEGAN ELBOW MACARONI:
- Use the vegan elbow macaroni to make this salad. Cook these soft and according to the instructions mentioned on the box.
VEGAN MAYONNAISE:
- Vegan mayonnaise is used to make the foundation of the salad dressing. Use the neutral flavor of this mayonnaise so it doesn’t add to the flavor.
PLANT MILK:
- Plant milk is used to make the thin consistency of the dressing and also helps to absorb the flavor.
SUGAR:
- Add the sugar to sweeten this salad. It adds the traditional Hawaiian taste. Use the maple syrup instead for the same purpose.
CARROTS:
- Carrots add a slight sweet taste to the salad. It also makes the salad more colorful and visually appealing.
CELERY:
- Celery adds a crunchy taste to this salad. It makes the salad refreshing and crunchier. Grate them finely to provide good texture.
ONIONS:
- Add the onions to add a sharp taste to this salad. Dice them finely so they spread easily throughout the salad.
INSTRUCTIONS:
- Add the salt to the water and cook it till it gets soft.
- Now place the strainer in the sink and drain the macaroni well and cool for five minutes.
- Grab a large vessel and add the plant milk, sugar, apple cider vinegar, salt, mayonnaise, and black pepper in it.
- Mix all the components and add in the salad.
- Include the warm macaroni in the dressing and mix gently.
- Now add the chopped vegetables & mix properly.
- Cover the salad and chill it for one hour.
- Serve it chill.
SERVING SUGGESTIONS:
MAIN DISH:
- Grilled Tofu
- BBQ Jackfruit
- Tempeh Skewers
- Vegan Burgers
SIDE DISH:
- Roasted Vegetables
- Steamed Broccoli
- Cabbage Slaw
- Sweet Potato Fries
PLATTERS & BOWLS:
- Grain Bowl
- Vegan Poke Bowl
SANDWICHES & WRAPS:
- Vegan Sandwich Filling
- Lettuce Wraps
- Veggie Patties
- Avocado & Veggie Wrap
TIPS:
- Mix the salad during the chilling time so it remains properly creamy.
- Include one or two tablespoons of plant milk to maintain its consistency if required.
- Mix in the extra spoon of mayonnaise to add more rich taste.
STORAGE INFORMATION:
FRIDGE:
- Add the salad in the covered box and store for four days.
FREEZER:
- Don’t freeze the salad as it will ruin its texture.
FAQs:
How can I prepare this salad without oil?
- Use the oil-free mayonnaise for this purpose, but it might alter the flavor slightly.
Does this salad have a sweet taste?
- This salad contains a slightly sweet taste, which is a typical flavor of this recipe. You can reduce the amount of sugar if required.
Will I include other vegetables variety?
- Include some grated cabbage or bell pepper instead of or along with it to change the taste slightly.
NUTRITIONAL INFORMATION:
Calories: 280 kcal
Net carbs: 38 g
Total carbs: 42 g
Fiber: 4 g
Protein: 6 g
Fat: 10 g
Calcium: 120 g
Iron: 2.1 g
Serving: 1
Vitamin A: 0.4 g
Sodium: 420 g
Potassium: 180 g
Serving size: 1 cup
