Creamy Mac Slaw

This is a creation my boyfriend and I made just a few days ago when he made ribs for dinner (ribs post coming soon!).  My boyfriend came up with the name “mac slaw” because it’s a cross between macaroni salad and cole slaw.  Isn’t he creative? It’s very much like the traditional macaroni salad you have at BBQs but with crunchy cabbage, sweet corn, and a little kick from togarashi, a Japanese red pepper seasoning. 

Togarashi* is usually sprinkled over udon noodles but our friend Chris showed us that it’s also delicious with Japanese mayo on corn on the cob, and this is what inspired my boyfriend to come up with a deconstructed “Japanese style corn on the cob” salad.  Let the salad chill in the fridge to let the flavors combine before eating; it makes a big difference in bringing out the spicy togarashi.  I can imagine substituting paprika or cayenne pepper for it, in case you don’t have access to a Japanese grocery store.

*S&B Foods carries two different types of togarashi: ichimi and nanami.

Serves 4-5

½ lb. macaroni, cooked

½ package pre-shredded cabbage

about ¼ cup light mayo

about 1 cup sweet corn, cooked

salt and pepper

togarashi

1. In a medium bowl mix macaroni, cabbage, corn, and mayo.  Add the mayo in little by little, until all the ingredients are lightly coated.  Add more if desired.

2. Season with salt, pepper, and togarashi.  Cover and refrigerate for at least an hour to let flavors combine.