Szechuan Macaroni Salad with Creamy Ginger Dressing

A zesty flavor alternative to everyday mac salad. For added convenience, cook macaroni a day or two in advance, rinse well and store in refrigerator.


8 oz. dried elbow macaroni
1 cucumber, seeded and sliced
20 snow peas, cut into halves
2 green onions, sliced
1/2 cup matchstick carrots
1/2 cup salted roasted peanuts, coarsely chopped

Creamy Ginger Dressing
1/3 cup mayonnaise
1/4 cup NAKANO Seasoned Rice Vinegar Original or Roasted Garlic
1/3 cup chopped fresh cilantro
1 to 2 Tbsp. minced fresh ginger
1 Tbsp. soy sauce
1/4 tsp. crushed red pepper


Cook macaroni as package directs. Rinse well with cold water. Place in large bowl with cucumbers, snow peas, onions and carrots. Set aside peanuts.

Whisk mayonnaise in a small bowl and then gradually stir in Nakano seasoned rice vinegar. Stir in remaining dressing ingredients. Pour over macaroni and stir to combine. Stir in peanuts just before serving. Splash salad with additional rice vinegar to taste, if desired.

Makes 6 to 8 servings.


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Szechuan Macaroni Salad with Creamy Ginger Dressing
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