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Japanese Macaroni Salad


Total Time: 1 hour 30 minutes

  • 4 oz. uncooked elbow macaroni
  • 2 tsp. olive oil
  • 1 Tbsp. Nishiki rice vinegar
  • 1 tsp. granulated sugar
  • 2 persian cucumbers, sliced
  • ½ tsp. salt
  • 1 cup, cherry tomatoes, halved
  • ¾ cup corn kernels
  • 4 slices deli ham, sliced
  • 3 Tbsp. kewpie Mayo
  • 2 Tbsp. Jbasket Creamy Miso Dressing
  • shredded nori, for topping
  • chopped chives, for topping
  • toasted white sesame seeds, for topping
  1. Bring a pot of water to a boil. Cook the macaroni according to the package directions. When the macaroni is done cooking, drain and toss it together with the olive oil. Then mix in the rice vinegar and sugar. Allow the macaroni to cool completely.
  2. In a separate bowl, add the cucumbers and salt. Toss to combine then allow it to sit for 5 minutes. Rinse the cucumbers under cold water then squeeze out the excess moisture.
  3. In a large bowl, add in the macaroni, cucumbers, cherry tomatoes, corn, ham, kewpie mayo, and Jbasket Creamy Miso Dressing. Mix until well combined. Top with nori, chives, and white sesame seeds. Enjoy!

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Dish Type / Ethnic Cuisine