Low Carb Hawaiian Macaroni Salad
Savor the island-inspired delight of this Low Carb Hawaiian Macaroni Salad, a guilt-free twist on a beloved classic. Made with low-carb elbow macaroni and a tangy, creamy dressing of mayonnaise, sour cream, and a touch of white vinegar, this dish delivers all the nostalgic flavors without the carb overload. Crisp celery, sweet grated carrot, and the subtle bite of green onion add texture and balance, while a hint of erythritol provides just the right level of sweetness. Perfectly seasoned and served chilled, this easy-to-make salad is ideal for summer barbecues, potlucks, or a refreshing side dish any time of the year. Ready in under 30 minutes, this keto-friendly alternative proves that comfort food doesn’t have to compromise your healthy lifestyle!
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Recipe Information
Ingredients
- 8 ounces low-carb elbow macaroni
- 1 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon erythritol or 1:1 sugar substitute
- 1 teaspoon classic yellow mustard
- 1 cup celery, finely diced
- 0.5 cup carrot, grated
- 0.25 cup green onion, thinly sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and the low-carb elbow macaroni. Cook according to the package instructions until al dente, usually about 8-10 minutes.
Drain the macaroni, rinse under cold water to cool, then set aside to drain completely.
In a large mixing bowl, combine the mayonnaise, sour cream, white vinegar, erythritol (or sugar substitute), and yellow mustard. Whisk until the dressing is smooth and creamy.
Add the cooked macaroni to the dressing, along with the celery, grated carrot, and sliced green onion.
Season the salad with salt and black pepper. Stir everything together until the macaroni and vegetables are well coated with the dressing.
Taste and adjust the seasoning if necessary. Add more salt, pepper, or sweetener according to preference.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving to let the flavors meld together.
Before serving, give the salad another good stir and enjoy chilled.
Nutrition Facts
Calories |
2745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.2 g | 269% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 2214 mg | 96% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 23.4 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1455 mg | 31% | |
*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.
