A plate lunch isn't complete without two scoops of mac salad. This recipe is directly adapted from a version passed down to me from my dad. Enjoy with Shoyu chicken, rice, and a green salad to create your own Hawaii-style plate lunch!
1 ¼cupsbest foods mayonnaisedo not substitute other brands of mayo
1-2mediumcarrotsshredded
¼headgreen cabbageshredded
1teaspoongranulated sugar
¾ - 1cupwhole or 2% milkplus more as needed
saltto taste
ground pepperto taste
Instructions
In a large pot, bring 8 cups of water to a boil. Add 1 tablespoon of salt and boil the small elbows macaroni for 3 minutes less than al dente (see pasta box instructions for cook times). The pasta should be firm, but not raw.
Drain pasta into a strainer and immediately rinse with cool water to stop the pasta from continuing to cook. Transfer the pasta to a large mixing bowl and add the mayonnaise, carrots, cabbage, and sugar. Mix together until well combined. Add salt and pepper to taste. (Don’t be surprised if you keep adding more salt, because it adds flavor!)
Cover the salad and refrigerate overnight.
The next day, taste it again. If the consistency is too dry, add milk ¼ cup at a time and stir until pasta is evenly coated. Serve as a side with a protein, salad, and rice to create your own Hawaiian-style plate lunch!