Skip to:
Japanese Macaroni Salad
PREP
10mins
COOK
10mins
SERVES
4 people
TOTAL
20mins
“This Japanese take on a macaroni salad has been my favourite ever since I was little. The flavours are subtle yet incredible at the same time!” By @eatingwithkirby
INGREDIENTS
- 8 ounces (113 g) uncooked short-cut macaroni
- 2 Persian cucumbers, very thinly sliced
- 1/2 small red onion, very thinly sliced
- 1 tsp. (5 mL) salt
- 1/2 cup (60 mL) Hellmann's® Real Mayonnaise
- 1/2 tsp. (2 mL) Knorr ® Shichimi Togarashi Seasoning Blend or more to taste
- 1 tsp. (5 mL) rice wine vinegar
- 1/2 tsp. (2 mL) granulated sugar
- 4 slices ham, cut into strips
- 1/2 cup (60 mL) drained canned corn
- 2 hard cooked egg, chopped
METHOD
-
Cook macaroni according to package directions. Drain, rinse under cold water, then drain again.
-
Meanwhile, combine cucumbers, onion and salt in medium bowl. Lightly massage the salt into the cucumber and onion. (This will help remove the moisture.) Let stand 5 minutes. Squeeze water from cucumber and onion, then rinse under cold water.
-
Combine Hellmann's® Real Mayonnaise and Knorr® Shichimi Togarashi Seasoning Blend, vinegar and sugar in large bowl. Add macaroni, cucumber-onion mixture, ham and corn and toss to mix and coat. Gently stir in egg. Serve, or cover and refrigerate until cold.
