Dairy-Free Hawaiian Plate Lunch with Macaroni Salad (Sans Dairy)

Instructions

1. 1Prepare the macaroni: In a large, heavy-bottomed pot (at least 6-quart capacity), bring 4 quarts (3800 ml) of water to a rolling boil over high heat. Add the about 450 g of macaroni and cook for 7 to 10 minutes, stirring occasionally, until the macaroni is tender but still firm to the bite (al dente). Carefully drain the cooked macaroni into a colander, then rinse it thoroughly with cold water until cool to the touch. Set aside.
2. 2Make the dressing: In a large mixing bowl, combine the 1 cup of vegan mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk these ingredients together until they are smooth and well-combined.
3. 3Assemble the macaroni salad: Add the cooled, cooked about 450 g of macaroni, the 1/2 cup of shredded carrots, and the 1/4 cup of green onions to the dressing in the large mixing bowl. Fold all ingredients together gently with a spatula until the macaroni and vegetables are evenly coated with the dressing.
4. 4Chill the macaroni salad: Cover the bowl of macaroni salad with plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the flavors to meld and the salad to firm up slightly.
5. 5Heat the Kalua pig: Preheat your oven to about 165°C (160°C). Place the about 680 g of kalua pig in an oven-safe dish, cover it tightly with foil, and heat for 20 to 30 minutes, or until the internal temperature reaches 74°C when measured with a meat thermometer.
6. 6Serve the plate lunch: Divide the 4 cups of cooked rice among four plates. Spoon equal portions of the chilled macaroni salad and the hot kalua pig onto each plate. Serve immediately.

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