Charleston Living Magazine May-June 2023

Creamy Lemongrass Macaroni Salad
Serves 8-10
Lemongrass Aioli
4 large egg yolks
1/4 cup grated lemongrass
1 tablespoon grated fresh ginger
2 teaspoons minced garlic
Juice of 2 limes
2 tablespoons rice wine vinegar
2 tablespoons honey
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 cups neutral oil (such as avocado)
First, make the lemongrass aioli. In a food processor, add
the egg yolks, lemongrass, ginger, garlic, lime juice, honey,
salt and pepper. With the motor running, slowly drizzle in
the oil until the aioli is smooth and combined. Season to
taste with additional salt.
Reserve half of the aioli for the for the pork sliders and
transfer the remaining portion to a large
mixing bowl for this recipe.
Mac Salad
1 pound elbow macaroni
Lemongrass aioli (about 1 1/4 cups)
1/4 cup sour cream
1 small bunch green onions, chopped
1/2 cup diced celery (about 2 ribs)
1/2 cup grated carrots (about 1 carrot)
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro
Cook the macaroni according to package instructions. Drain the
noodles and then transfer to the bowl with the lemongrass aioli.
Add the sour cream, green onions, celery, carrots, salt, and pepper
and toss to combine. Season to taste with additional salt and pepper.
Cover, refrigerate and chill for at least 2 hours.
Just before serving, stir in the cilantro.
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