Japanese Macaroni Salad
Recipe type: Side
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 servings
Japanese macaroni salad is a delightfully refreshing take on a classic macaroni salad. This take on the dish includes more fresh vegetables and is much lighter that the traditional weekend BBQ fare of America. You definitely need to give this recipe a try!
  • 2 cups (16 ounces) Macaroni noodles
  • 1 English (Continental) cucumber, thinly sliced
  • 3/4 cup sweet yellow corn kernels (fresh or frozen)
  • 1/2 red onion, halved and sliced thinly
  • 4 slices ham lunch meat or deli ham, cut into about 1/2-inch squares
  • 2 hard boiled eggs, coarsely chopped
  • 1/3 to 1/2 cup mayonnaise, (preferably Japanese mayonnaise, but pretty much any kind will do.)
  • Salt & Pepper to taste
  1. Slice cucumber as thinly as possible. Place in a large bowl and add about 1 Tablespoon salt. Mix well, ensuring that the salt covers all of the cucumber slices. set aside.
  2. Heat a pot of salted water to boiling and cook macaroni according to package directions. drain, rinse with cold water, and drain well.
  3. Aggressively squeeze the cucumbers to remove as much water as possible. Add all ingredients to a large bowl and mix well. Cover with plastic wrap and refrigerate at least 30 minutes and for up to 2 days.
  4. Share and enjoy.
Recipe by Uncle Jerry's Kitchen at https://www.unclejerryskitchen.com/recipes/japanese-macaroni-salad/