Low Carb Amish Macaroni Salad
Satisfy your craving for a classic dish without breaking your low-carb goals with this *Low Carb Amish Macaroni Salad*. This innovative twist on the traditional recipe features shirataki noodles instead of pasta, making it a perfect keto-friendly alternative. Packed with fresh, crunchy vegetables like celery, red bell pepper, and onion, and combined with the creamy tang of a mayo-Dijon dressing sweetened with erythritol, this salad delivers all the flavor with none of the guilt. Hard-boiled eggs and a hint of paprika add an authentic touch, while the apple cider vinegar and celery seed provide a delightful zing. Ready in just 25 minutes, this refreshing and satisfying side dish is ideal for picnics, potlucks, or quick family meals. Serve it chilled and revel in this guilt-free take on a classic summer favorite!
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Recipe Information
Ingredients
- 200 grams shirataki noodles
- 2 large hard-boiled eggs
- 2 stalks celery
- 0.5 red bell pepper
- 0.5 small onion
- 0.5 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon erythritol sweetener
- 0.5 teaspoon celery seed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon fresh parsley
Instructions
Begin by preparing the shirataki noodles. Drain them from the package and rinse thoroughly under cold water for about 2 minutes to remove any packaging odor.
Transfer the rinsed noodles to a dry skillet over medium heat and cook for about 5 minutes, stirring occasionally, to remove excess water. Set aside to cool.
Chop the hard-boiled eggs into bite-sized pieces.
Dice the celery stalks, red bell pepper, and onion into small pieces.
In a large mixing bowl, combine the mayonnaise, dijon mustard, apple cider vinegar, erythritol sweetener, celery seed, salt, and black pepper. Mix well to create the dressing.
Add the cooled shirataki noodles, chopped eggs, diced celery, red bell pepper, and onion to the bowl with the dressing. Toss gently to combine all ingredients evenly.
Sprinkle the paprika and freshly chopped parsley over the salad for garnish.
Refrigerate the salad for at least one hour before serving to allow the flavors to meld together.
Serve chilled and enjoy your low carb take on a classic Amish macaroni salad!
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 1960 mg | 85% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 5.5 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
