Japanese Macaroni Salad
This macaroni salad has some Japanese Hawaiian fusion flavors. Soaked in sushi seasoning and tossed in mayo with assorted cut veggies, this macaroni salad is a total umami bomb! Start cooking the night before for the best flavor.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 lb elbow pasta (typically half a box)
- 1/3 cup rice vinegar
- 1/3 cup sugar
- 1/2 tsp dashi powder
- 2 carrots (shredded)
- 2 stalk celery (small dice)
- 1 small cucumber (small dice)
- 4 oz flake imitation crab
- 2 stalk green onion (chopped fine)
- 1 15 oz jar mayonnaise
- 1 tbsp Japanese sesame dipping sauce (optional)
Instructions
- 1
The night before you want to serve, begin your prep by bringing a large pot of salted water to boil. Cook the elbow pasta according to package instructions. If the package gives you a range of time to cook, use the longer cook time for a slightly softer pasta.
- 2
While the pasta is boiling, put rice vinegar, sugar, and dashi powder in a small saucepan. Heat and stir on the stovetop until the sugar is dissolved.
- 3
When pasta is done, drain and put in a large mixing bowl. Add rice vinegar solution and stir to mix. Cover with plastic wrap and let the pasta soak overnight.
- 4
The next morning, add in your chopped veggies and imitation crab to the pasta along with the entire jar of mayonnaise and tablespoon of sesame sauce, if using. Stir, cover, and put back in the fridge to chill until serving. Leftovers keep in an airtight container in the fridge for a few days.