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Deliciously Creamy Japanese Macaroni Salad Recipe

Japanese Macaroni Salad

This creamy salad combines elbow macaroni with fresh vegetables and a tangy dressing, making it a delightful addition to summer picnics and family gatherings.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

Elbow Macaroni Salad Ingredients
  • 2 cups elbow macaroni
  • 1 cup diced cucumber
  • 1 cup diced carrots
  • 1 cup diced ham
  • 1/2 cup mayonnaise
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped green onions
For garnish
  • sesame seeds

Equipment

  • Large Pot
  • Large Bowl

Method
 

  1. Step 1: Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. Step 2: In a large bowl, combine the cooked macaroni, diced cucumber, diced carrots, and diced ham.
  3. Step 3: In a separate bowl, mix together the mayonnaise, rice vinegar, soy sauce, sugar, salt, and black pepper until well combined.
  4. Step 4: Pour the dressing over the macaroni mixture and toss until everything is evenly coated.
  5. Step 5: Gently fold in the chopped green onions.
  6. Step 6: Chill in the refrigerator for at least 30 minutes before serving.
  7. Step 7: Garnish with sesame seeds before serving.

Notes

This salad can be made a day in advance for better flavor development. It can be stored in an airtight container in the refrigerator for up to 3 days.