Korean Macaroni Salad Recipes
CHINESE MACARONI SALAD
I love this stuff! Depending on how brown you want your macaroni, you can add some gravy master to the pasta water as its cooking.
Provided by Maineiac
Categories Low Cholesterol
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook macaroni. Rinse with cold water.
- Saute together first 4 ingredients. Remove from heat and add to the macaroni (drained) that you have cooked al dente. Add mushrooms, chicken and soy sauce. Toss. Chill.
Nutrition Facts : Calories 350.4, Fat 11.6, SaturatedFat 1.8, Cholesterol 17.5, Sodium 1379.2, Carbohydrate 45.3, Fiber 3.1, Sugar 3.6, Protein 16.4
KOREAN SALAD
I have made this salad for over 30 years and everyone raves about it.
Provided by Marianne
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time P1DT30m
Yield 8
Number Of Ingredients 11
Steps:
- In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
- Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
- Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
- In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.
Nutrition Facts : Calories 468.6 calories, Carbohydrate 26.5 g, Cholesterol 67.1 mg, Fat 36.7 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 7.3 g, Sodium 663.7 mg, Sugar 23.2 g
BARBECUE MACARONI SALAD
My family loves a touch of barbecue sauce and ranch dressing in our mac salad. Not too much-just a hint of both makes this everyday salad something special. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.
Nutrition Facts : Calories 449 calories, Fat 35g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 452mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
KIM'S MACARONI SALAD
This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.
Provided by HAWAIIAN_MOMMA
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and rinse under cold running water.
- In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, green onions and jalapeno peppers. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 31.1 g, Cholesterol 10.4 mg, Fat 22.7 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 3.4 g, Sodium 478.1 mg, Sugar 1.8 g
KOREAN PASTA SALAD
Big fan of asian flavors and mayo-less pasta salad. This recipe reminded me quite a bit of the Bulgogi marinades I have used for summer barbecues.
Provided by Kana K.
Categories Chinese
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cook the egg noodles according to package instructions.
- Drain and rinse under cold running water.
- Transfer the noodles to a large bowl.
- In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper.
- Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.
Nutrition Facts : Calories 614.6, Fat 22.1, SaturatedFat 3.8, Cholesterol 95.8, Sodium 1156.3, Carbohydrate 85.6, Fiber 5.3, Sugar 2.8, Protein 19.3
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5/5 (9)Category Appetizer, Side DishesCuisine KoreanPublished 2019-07-26
- Cook the macaroni pasta following the package instructions. (If the package does not suggest, I would recommend adding some fine sea salt while boiling the pasta.) Drain and cool down for 2 mins.
- While the pasta is cooking, combine the salad dressing in a separate bowl. Also, separately, combine the cucumber and the salt (1/2 tsp) in a small bowl. Mix them well and set it aside until the remaining ingredients are ready. When ready, gently squeeze the water out of the cucumber.
- Mix all ingredients in a large bowl until well combined. Chill in the fridge for at least 30 mins to develop the flavor. Serve.
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- Once pasta is done, drain and immediately put into the mixing bowl with the vegetables. Mix around till slightly cooled. This will cook the veggies a little bit.
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From foodandwine.com
- In a blender, puree the onion, scallions, garlic, soy sauce, orange juice, mirin, sesame oil, sugar and sesame seeds until smooth. Transfer the marinade to a large baking dish. Add the short ribs and turn to coat. Cover and refrigerate overnight. Bring the short ribs to room temperature before cooking.
- Preheat the oven to 200. Light a grill or preheat a grill pan and brush with vegetable oil. Working in batches, grill the short ribs over high heat, turning once, until nicely browned and charred in spots, about 2 minutes per side. Transfer the ribs to a rimmed baking sheet and keep warm in the oven while you grill the remaining ribs. Serve the ribs with rice, macaroni salad and kimchi.
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From kimchimari.com
- Wash and rinse the greens (lettuce, perilla, chrysanthemum leaves). Drain. You can either tear the lettuce and chrysanthemum leaves by hand into bite size pieces or serve whole leaves.
- Make my Korean dressing aka Kitchen Sink Yangnyeom Jang (see Korean Sauces II post for recipe) by mixing soy sauce, vinegar and sugar until the sugar fully dissolves. Mix in the remaining ingredients (below).
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From seonkyounglongest.com
- Cook macaroni in salted boiling water by following the directions of the package you are using. I recommend you to cook fully, not ardent for this recipe. Drain the macaroni and place on a large mixing bowl.
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From chewoutloud.com
- Bring a large pot of well salted water to boil. Cook macaroni until tender, according to package instructions. Drain, rinse thoroughly with cold water; be sure to drain well.
- Combine remaining ingredients with the cold, cooked macaroni. Toss to combine well. Chill 2-3 hours or overnight. Toss again right before serving.
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From onolicioushawaii.com
- 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.
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- For the lettuce, wash, drain and dry. Cut into 1-inch thick strips. Transfer to a large mixing bowl. Toss in onion and green onion.
- When ready to serve, pour half of the dressing over. Toss and adjust with more dressing if needed. Sprinkle with sesame seeds. Serve immediately.
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KOREAN MACARONI SALAD
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