So many people requested for this recipe on IG after yesterdays video

Ingredients

• 8 oz Elbow Macaroni (short pasta shape, uncooked)
• 1/2 cup Onion (white or yellow, finely diced)
• 2 cloves Garlic (minced)
• 1/2 cup Carrot (peeled and grated)
• 1/2 cup Vietnamese Milk Mayonnaise (sweetened mayo common in Vietnamese cuisine)
• 2 Tbsp Apple Cider Vinegar (raw, unfiltered if possible)
• 1 Tbsp Granulated Sugar (adjust to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 1/4 tsp Salt (to taste)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook 8‑10 minutes until al dente. Drain in a colander and rinse under cold water to stop cooking.

   Time: PT10M

   Temperature: boiling

2. Prepare the Vegetables

   While the pasta cooks, dice the onion, mince the garlic, and grate the carrot on the fine side of the box grater.

   Time: PT5M

3. Make the Dressing

   In a small bowl whisk together the Vietnamese milk mayonnaise, apple cider vinegar, sugar, black pepper, and salt until smooth.

   Time: PT2M

4. Combine Salad

   In a large mixing bowl add the cooled pasta, diced onion, minced garlic, and grated carrot. Pour the dressing over and toss until everything is evenly coated.

   Time: PT3M

5. Chill Before Serving

   Transfer the salad to a serving dish, cover, and refrigerate for at least 30 minutes to let flavors meld.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g