Hawaiian Carrot Salad Recipes

HAWAIIAN MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
• Combine the macaroni, mayonnaise, milk, and carrot in a large bowl; mix until macaroni is well coated. Add more mayonnaise for a wetter consistency. Season with salt and pepper.
• Chill in the refrigerator for at least 2 hours, or up to overnight.

HAWAIIAN CARROTS

Steps:

• Drain pineapple, reserving juice; set pineapple aside.
• Combine the reserved juice, honey, oregano, and onion powder in a medium saucepan; bring to a boil.
• Add carrot pieces; cover, reduce heat, and simmer 10 minutes.
• Stir in pineapple, and cook an additional 5 minutes or until carrot is tender.
• Combine cornstarch and water, and stir well; add to carrot mixture.
• Bring to a boil, and cook 1 minute or until thickened, stirring constantly.
• Spoon into a bowl, and sprinkle with cashews.

MOM'S SPAGHETTI MAC SALAD BY MIKE GANGLOFF OF SHOW ALOHA CHALLENGE

Steps:

• Cook spaghettini according to package directions; drain. Set aside to cool.
• Chop eggs.
• Place in large bowl with carrots and peas.
• Add cooled pasta and mix well.
• Add mayonnaise, mustard, and salt and pepper to taste.
• Refrigerate for 2 hours or more.
• Taste and adjust seasoning and mayonnaise before serving.

HAWAIIAN CARROT SALAD

Steps:

• Drain pineapple, reserving 1/2 cup juice.
• Combine pineapple, carrots, coconut and sugar. Mix well.
• Combine mayonnaise and reserved juice; beat with wire whisk until smooth.
• Pour over carrot mixture, mixing well.
• Chill.

HAWAIIAN MACARONI SALAD

Steps:

• Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
• Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper.
• Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!

HAWAIIAN MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, whisk next 9 ingredients. Add pasta to a large serving bowl. Add dressing; gently toss to coat. Refrigerate until serving. If desired, garnish with green onions.

HAWAIIAN MACARONI SALAD

Steps:

• Cook macaroni as directed on the packaging. Drain and pour into a mixing bowl.
• Pour the vinegar over the macaroni and stir to combine. Add the carrot, green onion, salt and pepper and stir.
• In a separate bowl mix together the mayo, milk and sugar.
• Fold the mayo mixture into the macaroni. Allow to cool before covering and storing in the fridge to chill completely.
• Store in an airtight container in the fridge for up to 5 days.

HAWAIIAN MACARONI SALAD

Steps:

• Cook the elbow macaroni according to package directions and then drain well.
• Place the hot pasta in a medium bowl and pour in the apple cider vinegar, stirring to coat. Let it sit about 10 minutes stirring occasionally.
• At the same time, dice the green onion and celery on a cutting board.
• After the pasta sits for 10 minutes, add the green onions, celery, and carrots to it.
• In a small bowl, whisk together the mayo, milk, brown sugar, salt and pepper.
• Fold the mayo dressing into the macaroni mixture, stirring to coat.
• Cover and refrigerate for at least 1 hour, or overnight.
• Stir before serving and adjust seasonings if needed. Enjoy!

HAWAIIAN MACARONI SALAD

Steps:

• Cook elbow macaroni according to package instructions. Once cooked, drain and return to pot. Toss with apple cider vinegar. Let cool for about 10 minutes
• While pasta cools, whisk together mayonnaise, milk, and granulated sugar until smooth.
• Stir in grated carrots and onion.
• Season to taste with salt and pepper.
• Pour sauce over the slightly cooled pasta and toss to make sure everything is coated.
• Refrigerate at least an hour before serving. Add more milk as necessary, only a splash at a time.