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prep time
1 h 10 min
cook time
15 min
ready time
1 h 25 min
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.
What goes in American macaroni salad?
The American version of macaroni salad has a few main components, but it can be up for creative interpretation. All macaroni salads must have elbow noodles. Instead of macaroni pasta, you’ll use shirataki noodles for this low-carb adaptation. The dressing for macaroni salad is often always made with mayonnaise, but it can also be made with sour cream. Chopped vegetables and pickles go into the macaroni salad as well.
What are shirataki noodles?
Shirataki noodles are made from Japanese konjac yam flour. They may also be called miracle noodles or konjac noodles. Shirataki noodles don’t have any carbs unless you purchase the kind that is also made with tofu. Keep in mind that shirataki noodles don’t really have a lot of nutritional value, but they make an excellent pasta substitution.
Make it a meal
Include this Keto macaroni salad side dish in your main meal with a protein. Macaroni salad goes great with chicken breast, steak, pork chops, and even ribs. If you’re vegetarian, grilled tofu or grilled vegetables make a good main course. Since this macaroni salad is perfect for leftovers too, you can use it in meal prep.
Net Carbs
1.8 g
Fiber
1.5 g
Total Carbs
3.5 g
Protein
3.3 g
Fats
18.9 g
195 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 4
1 h 25 min
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.
