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Delicious Japanese Macaroni Salad Recipe

Japanese Macaroni Salad

A quick and easy twist on a classic, this Japanese Macaroni Salad features creamy, tangy dressing and crunchy veggies, making it a perfect dish for summer picnics or potlucks.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Japanese Macaroni Salad
  • 2 cups elbow macaroni the classic choice
  • 1 cup diced cucumber adds a refreshing crunch
  • 1 cup grated carrot for a splash of color and sweetness
  • 1/2 cup diced red onion provides a mild zing
  • 1/2 cup frozen peas thawed
  • 1 cup mayonnaise the creamy base
  • 2 tbsp rice vinegar adds a lovely tang
  • 1 tbsp soy sauce for that umami kick
  • 1 tsp sugar balances the flavors
  • Salt and pepper to taste

Equipment

  • Large Pot
  • Large Bowl

Method
 

  1. Step 1: Start by cooking the elbow macaroni according to the package instructions. Once cooked, drain and rinse it under cold water to stop the cooking process. Set it aside to cool.
  2. Step 2: In a large bowl, combine the cooked macaroni with the diced cucumber, grated carrot, diced red onion, and thawed peas.
  3. Step 3: In another bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and sugar until smooth. Pour the dressing over the macaroni mixture and gently stir until everything is evenly coated.
  4. Step 4: Season with salt and pepper to taste. Cover the salad and refrigerate it for at least 30 minutes before serving.

Notes

This salad can be stored in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, enjoy it within the first couple of days.