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.
Side note, with this new line of cassava flour pastas, I will mention that 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. Maybe you’ve had the same issue?
Which brings up a critical point about this PALEO HAWAIIAN MAC SALAD. Unlike traditional Hawaiian mac salad that is often better the next day, this mac salad is NOT the case. We suggest enjoying ALL of this delicious salad the day you make it. All test batches we made had a very undesirable mouth feel the next day and were tossed. I know….so sad! If you’re planning on taking this to a neighborhood or family gathering, bring all ingredients with you and assemble the salad there.
Another option, If you tolerate “gluten free pasta”, please give it a try. There are many brands available out there with plenty of variations of ingredients. For example, we enjoy using a gluten free pasta on our PALEO TUNA HELPER. It was recently added to the blog and it’s already a fav. It’s technically not paleo using that pasta, but we do tolerate it, so we enjoy it on occasion.
You know best for YOU and what you tolerate, so make the best choices for you and yours. No matter the pasta, we hope you give this pasta a try soon. We will be pairing it often with our HULI HULI CHICKEN as well as our new GRILLED PINEAPPLE. Oh and another great side dish we’ve recently added that’’s great for any BBQ is our SESAME SNAP PEA SALAD. Can you tell how much we enjoy summer food yet!
Paleo Hawaiian Mac saladCourse: SidesCuisine: Hawaiian, AmericanDifficulty: Easy
1 cup mayonnaise
⅓ – ½ cup almond milk
4 tsp coconut sugar
1 tsp fine sea salt
¼ tsp black pepper
8 oz cassava elbow pasta (or pasta of choice)
2 tbsp apple cider vinegar
2 tbsp grated sweet onion
¼ cup grated carrots
3 tbsp green onions, chopped
3 tbsp peas, canned or frozen
- 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.
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