Chicharrone Salad

Featured in the Honolulu Star-Advertiser on August 29, 2018.



Chicharrone Salad

  • 3 cups cabbage, finely shredded
  • 1 small breadfruit, skinned, cut into quarters and simmered in salted water until tender; cut into cubes
  • 1 medium Maui onion, sliced
  • 1 large tomato, seeded and cut into bits
  • 2-3 tablespoons cider vinegar
  • 1/4 cup shoyu
  • 1/2 teaspoon ground black pepper
  • 1-2 chili peppers, sliced very thin (may substitute with pepper flakes)
  • 1/2 pound chicharrones (fried pork belly or pork rinds), warmed and broken into bits


  1. In a large bowl, mix cabbage with the breadfruit, onions, tomato, vinegar, shoyu, black pepper, and chili pepper.
  2. Marinate for 15 minutes, tossing occasionally.
  3. To serve, place on a bed of green leafy lettuce and sprinkle top with a generous amount of chicharrone bits.

Serves 8.

Approximate Nutrient Analysis per serving:
210 calories, 13 g fat, 4.5 g saturated fat, 20 mg cholesterol, 700 mg sodium, 19 g carbohydrate, 4 g fiber, 8 g sugar, 6 g protein


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