Limu and Hō‘i‘o Salad

Author: 
Ka‘iulani Odom

 

Photo Courtesy by HMSA's
Island Scene Magazine

This easily-made salad has no firm measurements. You may mix and choose ingredients as you desire.

1 bunch hō‘i‘o (warabi/fern shoot)
Limu, cleaned and chopped
Tomatoes, diced
Onions, diced (Maui preferred)
Cucumbers, chopped or sliced
Dried ‘ōpae (shrimp)
Shoyu, vinegar, water, and patis

  1. Set a pot of water to boil.
  2. Mix together shoyu, water, vinegar, and a dash of patis until you have a sauce you like. Put dried ōpae in to soak.
  3. Rinse, clean, and break off hard ends of the hō‘i‘o and discard. Blanche the stalks in boiling water. Take out of pot and rinse with cool water. Cut into bite-sized pieces.
  4. Mix together hō‘i‘o, limu, and other vegetables.
  5. Pour the ‘ōpae with all the sauce over the vegetables. Toss again. (Hō‘i‘o is optional.)