Hawaiian-Style Macaroni Salad (dairy, egg, soy free)

• 2 cups dry macaroni + water & salt to cook

• 1 large or two small carrots

• 1/4 small white onion

• 2 cups Plant Based Mayonnaise (Hellmans/Best does have a good one)

• 3 tablespoons apple cider vinegar

• 1 tablespoon white or coconut sugar

• 1 teaspoon salt

• 1/2 teaspoon MSG (optional)

Cook your macaroni according to package directions, drain and rinse in cold water to stop the cooking process, transfer to your mixing bowl, cover, and refrigerate while you prepare the rest of the salad.

Scrub, and then grate or julienne your carrots. Add them to your macaroni and mix well.

Fine grate your onion, so it's juice and pulp. You can add this to the macaroni or the dressing, just make sure you mix it in very well.

In a small bowl, whisk together your Plant Based Mayonnaise, apple cider vinegar, sugar, salt, and MSG into a smooth dressing. Pour the dressing over your macaroni, and mix your salad together very well, so the dressing covers everything. Refrigerate for at least one hour before serving.

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