Hawaiian Mac Salad
  • 6ounces whole-wheat macaroni noodles
  • 1 egg, hard-boiled, cooled, peeled and chopped
  • 4 green onions, choppedwhite part, plus some of green part
  • 1large carrot, grated
  • ½cup shelled, thawed edamame
  • ¼cup canola-based mayonnaiseor nondairy alternative, like Hampton Creek’s Just Mayo
  • 2tablespoons whole milkor nondairy alternative
  • 2teaspoons honey
  • 1teaspoon rice vinegar
  • ¼teaspoon salt
  • ¼teaspoon pepperplus more to taste
  • 8ounces shrimp, peeled and cooked
  1. Cook macaroni according to package directions, plus 5 additional minutes cooking time. Drain pasta and set aside to cool.
  2. Once pasta has cooled, transfer to a large bowl. Add egg, green onions, carrot and edamame; toss gently.
  3. In a small bowl, combine mayonnaise, milk, honey, vinegar, salt and pepper. Add more salt and pepper to taste, if necessary. Add dressing mixture to macaroni; toss to combine. Coarsely chop shrimp and stir into mac salad, or serve salad with whole shrimp on top.
Recipe Notes
Nutrition Facts
Hawaiian Mac Salad
Amount Per Serving
Calories 215 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 88mg 29%
Sodium 223mg 9%
Total Carbohydrates 19g 6%
Dietary Fiber 3g 12%
Sugars 3g
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1¼ cups): 215 cal, 9g fat (2g mono, 5g poly, 2g sat), 88mg chol, 223mg sodium, 19g carb (3g fiber, 3g sugars), 13g protein