My Korean KitchenKorean Macaroni Salad
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Ingredients
Serves 6- 1/2 tsp lemon juice
- 50 g corn kernel ((from tin), drained, (1.7 ounces))
- 50 g cucumber (, seeded & cut into small cubes, (1.7 ounces))
- 50 g red bell pepper (/ capsicum, cut into small cubes, (1.7 ounces))
- 1 tsp dijon mustard ((optional))
- 1/2 cup mayonnaise ((whole egg))
- 1/2 Tbsp honey
- 1 Tbsp sugar
- 1/2 tsp fine sea salt
- ground black pepper
- 200 g elbow macaroni ((7 ounces))
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Steps
- Step 1
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.
- Step 2
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.
- Step 3
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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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.
Source: My Korean Kitchen
