Mac Salad
Great for summer BBQs and also alongside Chicken Katsu!
I did not have apple cinder vinegar so i used regular white vinegar
2 Tbsp. apple cinder vinegar
2 carrots, shredded
1/4 c. onion, shredded (about 1 large onion)
2 1/2 c. mayo
1/4 c. milk
2 tsp. sugar
Ingredients:
1 lb macaroni2 Tbsp. apple cinder vinegar
2 carrots, shredded
1/4 c. onion, shredded (about 1 large onion)
2 1/2 c. mayo
1/4 c. milk
2 tsp. sugar
Kosher salt and pepper to taste
Directions:
Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later).
While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Allow to cool for about 10-15 minutes.
In a separate, smaller bowl, whisk together mayo, milk, and sugar.
Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving adding a little more milk if needed, no more than a tablespoon or two
Directions:
Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later).
While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Allow to cool for about 10-15 minutes.
In a separate, smaller bowl, whisk together mayo, milk, and sugar.
Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving adding a little more milk if needed, no more than a tablespoon or two
Recipe from here
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