Korean Macaroni Salad
User Reviews
5
Korean Macaroni Salad
Description
Korean Macaroni Salad features elbow macaroni cooked with salt, then cooled slightly before mixing with diced cucumber, salt, drained corn kernels, and red bell pepper. The cucumber is salted and squeezed to remove excess moisture before combining with the other salad ingredients. The dressing combines mayonnaise with sugar, honey, lemon juice, salt, black pepper, and optional Dijon mustard to provide a sweet and slightly tangy creaminess.
This salad is chilled to allow flavors to meld, providing a refreshing contrast of textures from tender pasta and crisp vegetables. It suits warm weather meals or accompanies grilled or roasted dishes well.
The recipe recommends allowing at least 30 minutes of chilling to develop flavor. Adjust seasoning to taste, especially salt and pepper, to suit preferences. The use of Dijon mustard is optional but adds a mild complexity to the dressing.
Ingredients
Main
- 200 g elbow macaroni (7 ounces)
- 50 g cucumber , seeded & cut into small cubes, (1.7 ounces)
- 1/2 tsp salt fine sea salt
- 50 g corn kernel (from tin), drained, (1.7 ounces)
- 50 g red bell pepper / capsicum, cut into small cubes, (1.7 ounces)
Macaroni Salad Dressing
- 1/2 cup mayonnaise (whole egg)
- 1 Tbsp sugar
- 1/2 Tbsp honey
- 1/2 tsp lemon juice
- 1/2 tsp salt adjust to your taste, fine sea salt
- black pepper ground
- 1 tsp Dijon mustard (optional)
Instructions
- Cook the macaroni pasta following the package instructions. (If the package does not suggest, I would recommend adding some fine sea salt while boiling the pasta.) Drain and cool down for 2 mins.
- While the pasta is cooking, combine the salad dressing in a separate bowl. Also, separately, combine the cucumber and the salt (1/2 tsp) in a small bowl. Mix them well and set it aside until the remaining ingredients are ready. When ready, gently squeeze the water out of the cucumber.
- Mix all ingredients in a large bowl until well combined. Chill in the fridge for at least 30 mins to develop the flavor. Serve.
Notes
- Measure ingredients carefully for balanced sweetness and tanginess in dressing.
- Salt and squeeze cucumbers to remove excess moisture and prevent salad from becoming watery.
- Chill salad at least 30 minutes before serving to develop flavor.
- Dijon mustard is optional but can add mild complexity to the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 534mg | 22% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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