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–+ servings
Japanese Macaroni Salad

Delightful Japanese Macaroni Salad with a Creamy Twist

This Japanese Macaroni Salad blends creamy kewpie mayonnaise with fresh veggies for a delightful, crowd-pleasing dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizers
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Elbow Macaroni Cook until al dente
  • 1 medium Japanese Cucumber Can substitute with regular cucumber
  • 1 small Carrot Julienne
  • 1/4 cup Finely Chopped Onion Green onions can be used for milder flavor
  • 2 large Boiled Egg Can omit for a lighter salad
  • 1 cup Imitation Crab (Surimi) Can swap with ham, shrimp, or tuna
  • to taste Salt
  • to taste Pepper
For the Dressing
  • 1 cup Kewpie Mayonnaise For a lighter touch, blend in yogurt
  • 1 tablespoon Rice Vinegar Apple cider vinegar can also work
  • 2 tablespoons Olive Oil or Grapeseed Oil Prevents pasta from sticking
For Garnish
  • 2 leaves Lettuce Leaves Use as a serving base

Equipment

  • Large pot
  • colander
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 8-10 minutes. Drain and toss with olive oil. Let cool.
  2. In a large mixing bowl, combine the cooled macaroni with sliced cucumber, julienned carrot, and chopped onion. Fold until evenly mixed.
  3. Mix in kewpie mayonnaise and rice vinegar until everything is coated.
  4. Fold in boiled egg and imitation crab, breaking egg into pieces. Season with salt and pepper.
  5. Serve on a bed of lettuce leaves.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 350IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Chill for 30 minutes before serving to enhance flavors. Best enjoyed fresh.

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