Paleo Hawaiian Mac salad (Edit recipe)

Can you even! A PALEO HAWAIIAN MAC SALAD?! Yes, this is now a reality and we are all collectively so happy about it aren’t we! With the introduction of cassava flour* based pastas over the last year, there are so many new possibilities. We suggest enjoying ALL of this delicious salad the day you make it, as the texture of the cassava pasta isn't as good the next day.

30 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	456
Fat:	34 g
Carbohydrates:	11 g
Protein:	23 g
Cholesterol:	27 g
Sodium:	971 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 6

Ingredients

1 cup Mayonnaise
.333-.5 cup Almond Milk, or milk of choice
4 tsp Coconut Sugar, can sub sugar of choice
1 tsp Sea Salt, fine
.25 tsp Black Pepper
8 oz Pasta, cassava elbow (or variety of choice)
2 Tbsp Apple Cider Vinegar
2 Tbsp Onion, sweet, grated
.25 cup Carrots, grated
3 Tbsp Onion, green, chopped
3 Tbsp Green Peas, canned or frozen
1 tsp Furikake, (opt)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the dressing by combining the mayonnaise with ⅓ cup of the almond milk, coconut sugar, salt and pepper. If you like your dressing a bit thinner, adjust by adding more almond milk. This is a personal preference, so adjust as needed. Set aside.
Cook pasta according to directions. With cassava flour pasta, it’s important to not let it get too “done” or it will become super clumpy, stick together and fall apart. So cook till it’s al dente with a little bite to it still. The dressing will soften it up a bit more once that salad is assembled.
Once pasta is done, strain through a colander and rinse under cold water to stop the cooking. Return to the pan and pour over the vinegar, stirring to coat.
While pasta cooks, prep veggies and set aside.
Grab a medium sized mixing bowl and add the cooled pasta, then pour the dressing over it and stir gently to coat. Add grataed onion, carrots, green onion and peas. Stir again to coat and taste. Adjust salt to taste and spoon into serving bowl. Garnish with furikake (if using) and enjoy.
This salad is best the day you make it but can be stored in the refrigerator to enjoy the next day. The texture of the pasta may have changed and you may need to add some almond milk to thin it out a bit.

Notes

A quick note/observation on cassava flour pastas: most dishes we’ve tried using it are really best the day you make them. The texture is not great the next day, as it gets quite clumpy and gooey. If you tolerate “gluten free pasta”, please give it a try. There are many brands available out there with plenty of variations of ingredients.