Shirataki noodles are Japanese gelatinous noodles made from the konjac yam. The noodles are mostly comprised of water and glucomannan. Glucomannan is a water soluble fiber which means these noodles have ZERO net carbs!!
Shirataki noodles have very little flavor on their own so they take up the flavor of the dish they are made with. If prepared correctly, they are a wonderful substitute for pasta and noodles in a keto recipe.
My favorite brand of shirataki noodles are made by Miracle Noodle. Miracle Noodle has designed different pasta and noodle shapes to work with your favorite low carb dishes. In this recipe, I used their Ziti pasta which is a long macaroni noodle shape.
Key Ingredients In A Keto Macaroni Salad
Miracle Noodle Ziti - These shirataki noodles are zero carb, gluten free and are shaped like a traditional macaroni noodle.
Bell Pepper - Adds crunch and color to your macaroni salad
Red onion - For crunch, color and a little zing
Mayonnaise Based Dressing - Apple cider vinegar, dijon mustard, lemon and monkfruit are added to mayonnaise and sour cream to produce the tangy and sweet dressing perfect for the mac salad.
Macaroni Salad Storage
Store any leftover keto macaroni salad in the refrigerator for up to 3 days. This recipe can be made ahead of time and stored in the fridge as well. I think it tastes even better the next day since the flavors have a chance to meld together.