Hawaii Local-Style Mac Salad (For Plate Lunches)
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The local plate lunches in styrofoam containers are a quintessential and ubiquitous eating experience when visiting any island in the Hawaiian chain. Mac salad is a prominent figure in the trio that makes a solid plate lunch. It's also not just any mac salad. Its tangy, just a tad sweet, and creamy flavor makes it the ultimate all-rounder of every plate lunch meal!
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That said, locals have very, VERY strong opinions about mac salad. Where sticky white rice is almost a given, mac salad can make or break a meal. Residents have very strong opinions on flavor, texture, and what should or should not be included in a mac salad. A lot of us almost always eat it with the last or second-to-last bite. So it needs to leave a satisfying impression. If you live or lived in Hawaii, tell me your preferences in the comments below!
History of Hawaii's Plate Lunch
The diversity of food combinations and transportability of the plate lunches stem from the islands' plantation days when different ethnic groups worked and ate together, often sharing their food with each other. I love the image of the mostly Asian plantation workers combining their food from home, and encouraging each other to eat. These mealtimes are the epitome of Asian love. Regardless of which country we are from, when we are together, we must eat together. Generations of Hawaii residents developed a unique community identity, a melting pot of Polynesian, Asian, European, and American backgrounds to create their own culture only found in Hawaii, which we lovingly call 'local.'
The mac salad is the mainland American stamp on the plate lunch. During World War II, rations for rice and other starches were limited. Local residents had to adapt to using more Western items like pasta. The influence of the large US military presence with its mess hall-style macaroni salad found its way to civilians' homes.
The Elements Of A Plate Lunch
local plate lunch =
1 large serving of protein + 2 scoops sticky white rice + 1 scoop of mac salad
The plate lunch is a representation of this melting pot. Many, now popular, bigger restaurants like Zippy's, Liliha, Giovanni's, and Rainbow Drive-In have become purveyors of the plate lunch, serving up a kaleidoscope of main dishes on top of two scoops of rice and one scoop of mac salad.
Sticky white rice is a staple of the plate lunch and with it must come protein. You can try unique local mains like meat jun and mochiko chicken. Other popular choices are loco moco, shoyu chicken, and teri beef. All these dishes are an amalgamation of the combined Asian influences of Hawaii's past.
Key Ingredients - The Secrets To Hawaii's Mac Salad
Mayonnaise: This is a non-negotiable, you HAVE to use Hellmann's or Best Foods mayonnaise. Everyone who lives or has lived in Hawaii knows about this rule; I don't make the rules. The brand carries the entire thing.
Grated/Pureed Onion: Adding this ingredient is what gives this mac salad its umami flavor and more-ish component. Puree or grate the onion until it releases this punchy, intense juice. It has acid to brighten the mayo and is savory enough to match the heavy flavors of any protein.
Apple Cider Vinegar: This lifts the entire flavor profile of mac salad. The acid also helps the pasta absorb the flavors of the onion and mayonnaise better than without it.
The Restaurant Secret For Creamy Mac Salad
People often wonder how big-name Hawaii restaurants make their mac salad so creamy. Their secret is that they use extra heavy mayonnaise. You can find extra heavy mayo only in bulk sizes at restaurant supply stores like US Foods CHEF'STORE and webstaurantstore.com.
Mac Salad Recipe Must-Do Checklist
Overcook The Pasta: Cooking the pasta well past its 7-minute al-dente standard to 10 minutes is crucial for its well-known soft and comforting texture. It's not supposed to be a perfectly cooked pasta; it needs to be softer so it doesn't compete with other items on the plate.
Give It Full Resting Times: The resting times for absorption are important in each recipe step because that's how the pasta gets realllllyyy tasty. You can see a big flavor difference in the pasta before you put it in the fridge and after it's fully done marinating overnight.
Remix Before Serving: The mayonnaise mix may clump up in the refrigerator's high temperatures so before serving, take it out to rest on the kitchen counter for about 20-30 minutes. Then stir it gently to re-whip the mayo.
Serve Chilled Near Room Temperature: A plate lunch is HOT. So the mac salad shouldn't be frigid cold, but just with a bit of cool temperature.
Variations
You'll find some unique variations of mac salad across the Hawaiian Islands. Since I grew up on Oahu, I have to recommend you drive to the Windward side of the island and grab a plate lunch from KJ's Local Grindz. You can't go wrong with any of their chicken choices like garlic and furikake chicken. But I recommend this place specifically because their unique mac salad consists of short strands of spaghetti and is made richer with tuna.
Suggested Pairings
Pair local-style mac salad alongside any meals with rice from mochiko chicken to local-style beef stew to even chicken adobo!
FAQs
Pasta continues to absorb liquid and fat as it chills. In the fridge, the evaporated milk and mayo will firm up, causing it look dry. To restore the pre-fridge texture, take it out of the fridge and let it rest on the kitchen counter for 20 - 30 minutes. Doing this and gently stirring it will loosen the sauce, making it look creamy again.
The way the macaroni is cooked in this recipe is both for flavor and authenticity. Boiling the macaroni for 10 minutes expands its exterior, creating a soft surface that soaks up the onion juice and cider vinegar.
Hawaii Local-Style Mac Salad (For Plate Lunches)
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Soaking Mix for Macaroni Pasta
- ½ cup mayonnaise Hellmann's or Best Foods brand *ONLY*, if available, use extra heavy type
- 3 tablespoon apple cider vinegar
- 1 lb macaroni pasta
Macaroni Sauce
- 1½ cups mayonnaise Hellmann's or Best Foods brand *ONLY*, if available, use extra heavy type
- 1½ teaspoon granulated sugar
- 1 medium onion grated or pureed, with juice
- ¼ cup carrot minced
- ½ cup evaporated milk
Instructions
- In a bowl, add apple cider vinegar and ½ cup mayonnaise and mix together. Set aside.
- Boil water in a large pot. Add the macaroni pasta and stir occasionally to keep the pasta from sticking to the pot. Cook the pasta for 10 minutes until it is soft (past al dente).
- Drain and rinse pasta with cold water. Rest in a colander for 3-5 minutes.
- Put the cooked pasta in a large bowl. It will still be hot and steaming. Add the cider vinegar and the mayo. Stir it in gently to incorporate into the pasta. Let rest for 10 - 15 minutes.
- Meanwhile add the 1½ cup mayo, carrots, granulated sugar, grated onion, and evaporated milk to a bowl. Mix until well combined. It will be liquidy. Trust the process!
- Pour the mayo mixture to the large bowl of macaroni and combine well. Let it cool to room temperature.
- Cover and refrigerate for at least 8 hours before serving.
- Before serving, take it out of the fridge and bring to room temperature. Stir gently to make the macaroni creamy again. Add one ice cream scoop of mac salad on a plate lunch.Extra Creamy Note: If you are using regular Hellmann's and want it even more creamy, add an additional ¾ cup mayo while remixing.
Nutrition
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Super authentic mac salad! Perfect mix of creaminess and tanginess. I sometimes eat it as it's own meal 😬.....