Korean Mac Salad
Directions
- 1Boil water.
- 2Place the cutting board on the counter.
- 3Cut the Persian cucumber into small pieces.
- 4Transfer the cut cucumber to a bowl.
- 5Add salt to the cucumber and let it sit for 5-10 minutes to pull out excess moisture.
- 6Add about 1/2 pound of elbow pasta to the boiling water.
- 7Stir the pasta in the boiling water.
- 8Drain the cooked pasta using a strainer.
- 9Rinse the pasta with water.
- 10Transfer the cooked pasta to a large bowl.
- 11Add carrots to the pasta.
- 12Add 1/2 can of corn to the mixture.
- 13Add the cucumber to the mixture.
- 14Add 1 tsp lemon juice, 2.5 tbsp sugar, and 3/4 cup kewpie mayo to the bowl.
- 15Mix all the ingredients together.
- 16Toss in the other half of the canned corn.
- 17Mix again until well combined.
- 18Store the mac salad in a container.
- 19Fridge for at least 30 mins before serving.
- 20Serve and enjoy.
Ingredients
- 0.5 pound elbow pasta
- 1 can can of corn
- 1 Persian cucumber
- 0.5 cup carrots
- 0.75 cup Kewpie mayo
- 2.5 tablespoons sugar
- 1 teaspoon lemon juice
- dash salt
- dash pepper
Equipment
potcutting boardknifebowlstrainerspooncontainer
Tips
- Store in a container and fridge for at least 30 minutes before serving.
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