Macaroni salad is a staple side dish in Hawaii. It’s served alongside plate lunches of sliced meat, rice, and shredded cabbage. The Hawaiian version of mac salad has a distinct sweet and creamy flavor that sets it apart from versions found elsewhere. There are a few key factors that contribute to the unique taste of Hawaiian mac salad.
Use of Elbow Macaroni
Hawaiian mac salad is made with short, curved elbow macaroni noodles. The elbow shape allows the salad to hold its creaminess. Long noodle varieties like fusilli or rotini don’t have the same binding capacity. The elbow mac soaks up the dressing and clings to the other ingredients.
Mayonnaise-Based Creaminess
Hawaiian mac salad gets its signature creaminess from a generous amount of mayonnaise. A mixture of mayo and milk or cream is added to the macaroni noodles once they’ve been cooked and drained. The milk lightens and thins the mayonnaise so it can be absorbed by the noodles. Just mayo alone would be too thick and heavy.
Sweetness from Carrots
Lots of grated carrots are another key ingredient in Hawaiian mac salad. The carrots add crunch and natural sweetness. Traditional recipes call for two cups or more of grated carrots for every four cups of cooked macaroni. The abundance of carrots gives the salad its orange-yellow color.
Pineapple for Tanginess
Crushed pineapple is added for tangy flavor in many Hawaiian mac salad recipes. The fruit counters the richness from the mayo and gives the salad a tropical twist. Canned pineapple is easiest to use. Make sure it’s well drained before adding it to avoid excess liquid.
Eggs for Creaminess
Hard boiled eggs are another staple ingredient in Hawaiian mac salad. The chopped egg whites provide texture, while the mashed up yolks contribute creaminess and color. Two or three eggs are usually added per four cups of pasta.
Onion for Savory Depth
Minced sweet onion is used to provide depth of flavor. Yellow onion can also be used but may have a more overpowering effect. Green onions are sometimes substituted for a milder onion taste.
Vinegar and Salt for Acidity
A bit of apple cider vinegar or rice wine vinegar lends acidity to balance the richness of Hawaiian mac salad. Some salt is also essential to season the noodles and vegetables. White or Hawaiian sea salt are common choices.
Common Additional Ingredients
There are many variations on Hawaiian mac salad with additional ingredients. Here are some commonly used extras:
- Ham or bacon – chopped for salty flavor
- Shredded cabbage – for extra crunch
- Green peas – for color and texture
- Pickles – for tang and crunch
- Green onions – for mild onion flavor
- Celery – for crunch
- Parsley – for freshness and color
Cultural Influences
Hawaii’s unique culture has shaped the local style of mac salad over time. Key influences include:
- Japanese – use of mayo and vinegar for creaminess and tang
- Filipino – sweet and savory flavor combinations
- Portuguese – use of macaroni noodles
- Native Hawaiian – preference for starch-based dishes
- American – potato salad-inspired creaminess and eggs
Climate and Access to Ingredients
Hawaii’s tropical climate allows for fresh produce year-round. Local farms grow carrots, onions, cabbage, pineapple and other salad ingredients. Fresh eggs are also readily available from the islands’ poultry farms. Thick, creamy mayonnaise helps mac salad stand up to Hawaii’s warm temperatures.
History of Mac Salad in Hawaii
Macaroni salad was likely introduced to Hawaii by Portuguese immigrants who came to work on the sugarcane plantations in the late 1800s. Over time, it evolved with local touches into the sweet and creamy version enjoyed today. Some key events in Hawaii’s mac salad history include:
- 1870s – Portuguese immigrants introduce mac salad
- 1920s – Mac salad becomes popular menu item
- 1940s – Added to plate lunches and bento boxes
- 1960s – Standard side dish at gatherings and events
- 1980s – Begins appearing on mainland U.S. Hawaiian restaurant menus
How to Make Hawaiian Mac Salad
Here is an authentic recipe to try making the iconic Hawaiian style mac salad at home:
Ingredients:
- 1 pound elbow macaroni, cooked
- 1 cup mayonnaise
- 1⁄4 cup whole milk or heavy cream
- 2-3 hard boiled eggs, chopped
- 1 16-ounce can crushed pineapple, drained
- 2 large carrots, grated
- 1 small sweet onion, minced
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1⁄4 cup chopped green onions (optional)
Steps:
- Cook macaroni according to package directions. Rinse with cold water and drain.
- In a large bowl, stir together mayonnaise, milk or cream, chopped eggs, drained pineapple, grated carrots, minced onion, vinegar and salt.
- Add macaroni and mix thoroughly with the dressing.
- For best flavor, refrigerate at least 2 hours before serving. Sprinkle with extra green onions before serving if desired.
How Hawaiian Mac Salad is Used
Hawaiian mac salad is an integral part of local cuisine and culture. It is served in a variety of ways:
- Side dish – paired with plate lunches, bentos, sandwiches
- Potluck staple – present at luaus, church functions, family gatherings
- Appetizer – served as a pupu (snack)
- Salad entree – topped with meat or seafood
- Sandwich filling – combined with tuna or chicken salad
Regional Variations
Even within Hawaii there are regional and family variations on mac salad. Some common differences include:
| Island | Style |
|---|---|
| Oahu | Standard version with carrot and eggs |
| Maui | Often includes onions and green peas |
| Kauai | More liquid dressing with less mayo |
| Big Island | Bacon or Spam added |
Popularity and Availability Outside Hawaii
As Hawaiian culture spreads across the continental U.S., so does demand for Hawaiian food. Mac salad is starting to gain popularity nationwide. It can now be found in:
- Hawaiian restaurants and food trucks
- Select supermarkets, especially in coastal areas
- Some deli counters and salad bars
- Mail order food companies specializing in Hawaii
Trying mac salad from one of these sources is a good way to get an authentic taste of the islands without having to travel there.
Conclusion
With its creamy texture, tangy tropical flavor, and colorful mix of ingredients, Hawaiian mac salad has earned its place as a beloved regional dish. It reflects the state’s multicultural heritage and year-round access to fresh produce. While the salad has spread well beyond Hawaii, the versions found elsewhere still can’t quite match the unique taste of mac salad made and served on the islands.