Cobra Chilli
Hawaiian Macaroni Salad
Ingredients
- 500gdry elbow macaroni noodles
- 1/4 cup grated onion with juices (Use yellow onion, sweet onion or white onion)
- 1/4 cup grated or shredded carrot
- 3 cups mayonnaise divided (Use your favorite good quality mayo)
- ¼ cup milk
- 2 tbs apple cider vinegar or use sweet pickle juice!
- 1 tsp sugar optional
- Salt and pepper to taste
- Splash of your favourite Cobra Pepper Sauce
Method
- Cook the macaroni noodles in lightly salted boiling water until very tender, about 10 minutes. Check the packaging for proper times - you'll get best results from very tender noodles. Drain and set into a large bowl.
- Stir in the grated onion, carrot, half of the mayonnaise, milk, apple cider vinegar, optional sugar, and salt, pepper and pepper sauce to taste. Mix well to combine.
- Cover and refrigerate at least 2 hours, over overnight for more developed flavour.
- When you’re ready to serve, stir in remaining mayonnaise. Taste and adjust for seasonings. Serve chilled.
