Description
Japanese macaroni salad is salty, tangy, and creamy. Its uniqueness comes from two key ingredients – kewpie mayonnaise and imitation crab.
Ingredients
Units
Scale
- 8 ounces dry elbow macaroni
- 1 teaspoon olive oil or grapeseed oil
- 1 Japanese cucumber or 2 small kirby cucumbers, thinly sliced
- 1 small carrot, julienned
- 2 tablespoons finely chopped onion
- 6 tablespoons kewpie mayonnaise or regular mayonnaise
- 1 tablespoon rice vinegar
- 1 boiled egg, mashed
- 2 ounces imitation crab (surimi), shredded
- Salt and pepper, to taste
- Lettuce leaves, as garnish
Instructions
- Boil the pasta. Bring a pot of salted water to boil. Boil the elbow pasta by following the instructions on the package. Drain well and transfer the pasta to a large mixing bowl. Add the olive oil and toss the pasta. This oil prevents the pasta from sticking together. Place the pasta in the fridge and let it cool down until it reaches room temperature.
- Add the vegetables. Take the pasta out of the fridge and add the cucumber, carrot, and onion. Toss to combine.
- Add the seasonings. Add the mayonnaise and rice vinegar and toss to evenly coat the pasta.
- Add the remaining ingredients. Add the mashed egg and imitation crab and season with salt and pepper. Toss again to combine the flavors and ingredients.
- Serve. Garnish a plate with a couple of lettuce leaves and serve the macaroni salad over them.
Notes
Storage: Save the salad in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 403
- Sugar: 3.8g
- Sodium: 236mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47.3g
- Fiber: 2.5g
- Protein: 10.6g
- Cholesterol: 58mg
