Plate lunches in Hawaii consist of a main entrée, two scoops of rice and a scoop of mac salad. This whole-grain version incorporates shrimp and edamame for a modern update.
Hawaiian Mac Salad
Rate this recipe!
Ingredients
- 6 ounces whole-wheat macaroni noodles
- 1 egg, hard-boiled, cooled, peeled and chopped
- 4 green onions, chopped white part, plus some of green part
- 1 large carrot, grated
- ½ cup shelled, thawed edamame
- ¼ cup canola-based mayonnaise or nondairy alternative, like Hampton Creek's Just Mayo
- 2 tablespoons whole milk or nondairy alternative
- 2 teaspoons honey
- 1 teaspoon rice vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper plus more to taste
- 8 ounces shrimp, peeled and cooked
Instructions
- Cook macaroni according to package directions, plus 5 additional minutes cooking time. Drain pasta and set aside to cool.
- Once pasta has cooled, transfer to a large bowl. Add egg, green onions, carrot and edamame; toss gently.
- 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
