Vegan Hawaiian Style Mac Salad
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This is a vegan version, inspired by a traditional Hawaiian style macaroni salad. 

Course: Side Dish
Cuisine: American
Servings: 2
Author: Monson Made This
Ingredients
  • 4 ounces dry elbow macaroni, or noodle of choice*
  • 1 to 2 tablespoons grated sweet or yellow onion
  • 1/2 medium-sized carrot, grated
  • 1/2 cup (104g) vegan mayonnaise. I prefer Vegenaise (or more to taste)
  • 1 heaping tablespoons sweet pickle relish (liquid included)
  • salt and ground pepper to taste
Instructions
  1. Cook your macaroni in salted water, according to package directions.
  2. While he macaroni cooks, combine the other ingredients in the bowl you plan on storing your mac salad in.
  3. Drain and rinse your macaroni with cold water. Add to the macaroni to the mayo mixture. Stir to combine. Refrigerate for at least an hour, but overnight is best.

Recipe Notes

*The recipe will be gluten free if you use a gluten free noodle.