Hawaiian-style macaroni salad is a creamy, tangy, aromatic side dish that goes beyond basic macaroni salad. The main goal is balancing sweet, salty, and sour flavors in a mayonnaise-based dressing made with milk, apple cider vinegar, a small amount of sugar, salt, and pepper. Elbow macaroni is cooked until very soft, then coated thoroughly with the dressing. Grated carrots add color, sweetness, and texture. Alliums provide additional aroma, commonly using grated Maui sweet onions and finely chopped scallions. Optional additions include celery for crunch, chopped boiled eggs for protein, and furikake seasoning for an Asian flavor note.
"There are a few secrets to making the best Hawaiian macaroni salad, but the key comes down to finding the right balance of sweet, salty, and sour in the creamy dressing, and then layering these flavorful elements with aromatic components like carrots and alliums. The elbow macaroni should be cooked until it is quite soft, and then coated with a dressing typically made with good mayonnaise, milk, apple cider vinegar, a touch of sugar (white or brown), as well as salt and pepper."
"In addition to the soft noodles and the sweetly tangy dressing, Hawaiian macaroni salad must have grated carrots. These not only add a pop of color, but also another layer of sweetness and texture. It is important also to get some alliums into the mix. Many recipes add grated onion - Maui sweet onions are a good choice - and finely chopped scallions give an especially fragrant touch, as well as extra complementary color."
"With that combination of ingredients and techniques, you have an excellent Hawaiian-style macaroni salad. There is still room for personalization, though, with some folks adding things like celery for extra crunch, chopped boiled eggs for a bit of protein, or furikake seasoning for a touch of Asian flavor."
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