Keto Macaroni Salad
The perfect summertime side dish is classic American macaroni salad. This Keto macaroni salad recipe is just like the original, but with some Keto-friendly substitutions. Instead of macaroni pasta, your macaroni salad is made with shirataki noodles. The high-fat dressing is made with mayonnaise and flavored with dijon mustard, vinegar, and lemon juice. Mixed in are Low Carb vegetables and pickles. If you’ve never had American macaroni salad before, expect it to taste tangy and creamy with a slightly pickled taste. The salad is usually just a little sweet too.
How to Make It
Step 1
Prepare the shirataki noodles according to the directions on the packaging they came in. You likely need to first drain and rinse the noodles. Then, cook them for just a few minutes in boiling water. Drain the noodles again and let them cool down for at least 10 minutes before you use them in the macaroni salad.
Step 2
While the noodles are being cooked, you can also cook the eggs until they’re hard-boiled. To hard-boil an egg, place them in the bottom of a pot and fill it with water. Bring the water to a boil, and boil the eggs for 12 minutes. You can also use a countertop egg cooker. Once the eggs have cooled, you can peel them and chop them into small pieces.
Step 3
Dice celery, red bell pepper, and pickles, and add them all to a large mixing bowl. Add the shirataki noodles and mix the ingredients together. In a separate mixing bowl, whisk together mayonnaise, dijon mustard, red wine vinegar, lemon juice, liquid stevia drops, salt, pepper, onion powder, and garlic powder. Fold the dressing into the larger mixing bowl to coat all the ingredients.
Step 4
Finally, gently fold the chopped hard-boiled eggs into the macaroni salad so they don’t break down too much. Cover and chill the macaroni salad in your refrigerator for one hour before serving. Serve as a chilled side dish with your favorite Carb Manager main course or a protein.
Ingredients
- Shirataki Noodle
8 oz
- Raw egg
2 large
- Celery
4 oz
- Red pepper
3 oz
- Pickles
2.5 oz
- Mayonnaise
0.5 cup
- Dijon mustard
1 tbsp
- Red wine vinegar
1.5 tsp
- Lemon juice
1 tbsp
- Liquid stevia
5 Drop
- Salt
0.25 tsp
- Black pepper
0.13 tsp
- Onion powder
0.25 tsp
- Garlic powder
0.13 tsp