Hawaiian Carrot Salad Recipes

HAWAIIAN MACARONI SALAD

Hawaiian Macaroni Salad image

I had to figure out how to make Hawaiian Macaroni Salad at home because my husband was getting tired of ordering enough for our whole family from a local restaurant. Sometimes I use green onions and serve the salad with a drizzle of teriyaki sauce and a sprinkle of sesame seeds. -Blaine Kahle, Florence, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 package (16 ounces) uncooked elbow macaroni
2 cups mayonnaise
1/4 cup 2% milk
2 tablespoons cider vinegar
1 large carrot, grated
1 celery rib, finely chopped, optional
2 tablespoons grated onion
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Chopped green onions, optional

Steps:

Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, whisk next 9 ingredients. Add pasta to a large serving bowl. Add dressing; gently toss to coat. Refrigerate until serving. If desired, garnish with green onions.

Nutrition Facts : Calories 464 calories, Fat 33g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 353mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

HAWAIIAN CARROTS

Hawaiian Carrots image

Make and share this Hawaiian Carrots recipe from Food.com.

Provided by lazyme

Categories Pineapple

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

20 ounces pineapple tidbits, undrained
1 tablespoon honey
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
4 large carrots, sliced diagonally in 1/2-inch pieces
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons dry-roasted cashews, chopped

Steps:

Drain pineapple, reserving juice; set pineapple aside.
Combine the reserved juice, honey, oregano, and onion powder in a medium saucepan; bring to a boil.
Add carrot pieces; cover, reduce heat, and simmer 10 minutes.
Stir in pineapple, and cook an additional 5 minutes or until carrot is tender.
Combine cornstarch and water, and stir well; add to carrot mixture.
Bring to a boil, and cook 1 minute or until thickened, stirring constantly.
Spoon into a bowl, and sprinkle with cashews.

Nutrition Facts : Calories 147.3, Fat 2.4, SaturatedFat 0.4, Sodium 52.4, Carbohydrate 32.7, Fiber 4.2, Sugar 21.1, Protein 2.1

HAWAIIAN MACARONI SALAD

Hawaiian Macaroni Salad image

Tender macaroni, crunchy carrots, tangy apple cider vinegar, aromatic green onion, and flavorful mayo are combined to create this simple, delicious, authentic Hawaiian macaroni salad recipe. Light, bright, and creamy, this macaroni salad is a refreshing side dish perfect to pair with any meal.

Provided by Anjali Shah

Categories Appetizer Side Dish Snack snacks

Time 30m

Number Of Ingredients 9

Ingredients

1 pound macaroni (use whole wheat macaroni or chickpea macaroni for a healthier option)
2 tbsp apple cider vinegar
1 carrot, grated
3 green onion, thinly sliced
¼ tsp salt
¼ tsp black pepper
2½ cups mayo (use a light mayo or vegan mayo for a healthier option)
½ cup milk (use low fat milk for a healthier option)
1 tsp sugar, optional

Steps:

Cook macaroni as directed on the packaging. Drain and pour into a mixing bowl.
Pour the vinegar over the macaroni and stir to combine. Add the carrot, green onion, salt and pepper and stir.
In a separate bowl mix together the mayo, milk and sugar.
Fold the mayo mixture into the macaroni. Allow to cool before covering and storing in the fridge to chill completely.
Store in an airtight container in the fridge for up to 5 days.

Nutrition Facts : ServingSize 1 cup, Calories 246 kcal, Carbohydrate 27 g, Protein 10 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 444 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 8 g

HAWAIIAN CARROT SALAD

Hawaiian Carrot Salad image

Make and share this Hawaiian Carrot Salad recipe from Food.com.

Provided by Queen uh Cuisine

Categories Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 1/2 ounce) can crushed pineapple, reserving 1/2 cup juice
1 1/2 cups carrots, shredded
3/4 cup shredded coconut
1 tablespoon sugar
2 tablespoons mayonnaise

Steps:

Drain pineapple, reserving 1/2 cup juice.
Combine pineapple, carrots, coconut and sugar. Mix well.
Combine mayonnaise and reserved juice; beat with wire whisk until smooth.
Pour over carrot mixture, mixing well.
Chill.

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