Filipino Sweet & Creamy Macaroni Salad
Recipe: #23372
April 05, 2016
Categories: Salads, Pacific Rim, One-Pot Meal, Brunch, July 4th, Labor Day, Picnic, Potluck, Vegetarian, Macaroni, more
"You may need to do some shopping at the Filipino grocery store if you want to make this. Red kaong is fairly small jellybean-like nut or seed of the sugar palm tree, it's packed in syrup. Nata de coco is a chewy, translucent, jelly-like foodstuff produced by the fermentation of coconut water, also available in different colors, both are needed for this recipe. My Filipino daughter-in-law makes this, it's really good!"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (238.2 g)
- Calories 497
- Total Fat - 19.2 g
- Saturated Fat - 5.5 g
- Cholesterol - 57 mg
- Sodium - 693.6 mg
- Total Carbohydrate - 65.5 g
- Dietary Fiber - 4.5 g
- Sugars - 14.8 g
- Protein - 19.5 g
- Calcium - 226.1 mg
- Iron - 2.6 mg
- Vitamin C - 1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cook elbow macaroni according to package cooking instructions. Drain, rinse under running water and allow to cool completely.
Step 2
In a large mixing bowl, combine macaroni and add rest of the ingredients.
Step 3
Gently stir together until evenly distributed.
Step 4
Refrigerate about 5 hours or overnight.
Step 5
Serve cold.
Tips
No special items needed.
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