My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (13)
Korean Macaroni Salad
NUTRITION · PER SERVING20M COOK
CAL 14%·PRO 9%
CARBS 30G44% OF CAL
2G FIBER6G SUGAR23G OTHER
FAT 14G48% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked macaroni mixed with cucumber, corn, bell pepper, and a creamy mayo-based dressing sweetened with honey. An easy Korean-style pasta salad.
sidekoreansaladpastadairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 200 g elbow macaroni ((7 ounces))
- 50 g cucumber (, seeded & cut into small cubes, (1.7 ounces))
- 1/2 tsp fine sea salt
- 50 g corn kernel ((from tin), drained, (1.7 ounces))
- 50 g red bell pepper (/ capsicum, cut into small cubes, (1.7 ounces))
- 1/2 cup mayonnaise ((whole egg))
- 1 Tbsp sugar
- 1/2 Tbsp honey
- 1/2 tsp lemon juice
- 1/2 tsp fine sea salt (, adjust to your taste)
- ground black pepper
- 1 tsp dijon mustard ((optional))
At a glance
PER SERVING · TIME 20M
CAL 14%·PRO 9%
CARBS 30G44% OF CAL
2G FIBER6G SUGAR23G OTHER
FAT 14G48% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 527mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 51mg
- Calcium
- 5mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 527MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.