Hawaiian Macaroni Salad

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Ingredients

  • 500g dry elbow macaroni noodles
  • 1/4 cup grated onion with juices (Use yellow onion, sweet onion or white onion)
  • 1/4 cup grated or shredded carrot
  • 3 cups mayonnaise divided (Use your favorite good quality mayo)
  • ¼ cup milk
  • 2 tbs apple cider vinegar or use sweet pickle juice!
  • 1 tsp sugar optional
  • Salt and pepper to taste
  • Splash of your favourite Cobra Pepper Sauce

Directions

  1. Cook the macaroni noodles in lightly salted boiling water until very tender, about 10 minutes. Check the packaging for proper times – you’ll get best results from very tender noodles. Drain and set into a large bowl.
  2. Stir in the grated onion, carrot, half of the mayonnaise, milk, apple cider vinegar, optional sugar, and salt, pepper and pepper sauce to taste. Mix well to combine.
  3. Cover and refrigerate at least 2 hours, over overnight for more developed flavour.
  4. When you’re ready to serve, stir in remaining mayonnaise. Taste and adjust for seasonings. Serve chilled.

 

 

credit to Chilli Pepper Madness

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