Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 414kcal 20%
Fat 23g 35%
Saturated Fat 4g 20%
Carbohydrates 34g 11%
Fiber 2g 8%
Sugar 7g 14%
Protein 11g 22%
Cholesterol 58mg 19%
Sodium 712mg 29%

Percent Daily Values are based on a 2,000 calorie diet.

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Japanese Macaroni Salad

Name: Japanese Macaroni Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 oz uncooked elbow macaroni (or use penne, farfalle, fusilli, or spaghetti); 1 Tbsp Diamond Crystal kosher salt (for boiling the macaroni); 2 tsp extra virgin olive oil; 1 Tbsp rice vinegar (unseasoned) (I used Mizkan Natural Rice Vinegar); 1 tsp sugar; 1 large egg (50 g each w/o shell) (you can use 2 eggs for a more prominent egg taste); ½ onion (3.5 oz, 100 g); 2 Persian cucumbers (or 1 Japanese cucumber); 1 tsp Diamond Crystal kosher salt (for the onion and cucumber); 4 slices ham (3.5 oz, 100 g; or substitute canned tuna, shredded cooked chicken, or corn); 4 Tbsp Japanese Kewpie mayonnaise (you can make my Homemade Japanese Mayonnaise; or see below to substitute American mayonnaise, rice vinegar, and sugar); ¼ tsp freshly ground black pepper

Prep 15m

Cook 15m

Total 30m

This Japanese macaroni salad is a creamy, savory side dish that features elbow macaroni, fresh vegetables, ham, and a tangy, sweet dressing. The addition of Japanese Kewpie mayonnaise and rice vinegar sets this salad apart from traditional macaroni salads. Great for potlucks, picnics, or as a lunchtime treat.

Cucumber

Ham

Japanese Mayonnaise

Nutrition Facts

Japanese Macaroni Salad

Ingredients

For The Macaroni

For The Salad

For The Dressing

Steps

Nutrition Facts

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