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Hawaiian Seafood Salad

Demonstrated by: Marcie Carroll, Keri Sison, Sanford Murata, Patsy Tamekazu.
Recipes compliments of Historic Hawaii Foundation cookbook, Island Flavors - April 1, 1997.



Hawaiian Seafood Salad

  • 1 head lettuce, torn
  • 1 cucumber, thinly sliced
  • 1 green pepper, thinly sliced
  • 1/2 lb imitation crab, cut into bite-sized pieces
  • 1 pkg (6 oz) fried fish cake, slivered
  • 1/4 cup minced green onions
  • 1 Maui onion, minced
  • 1/2 lb ahi, cubed (yellowfin tuna)
  • 1/2 lb ocean vegetable salad (seasoned agar agar mixture)
  • 1 tablespoon chopped limu kohu (a variety of seaweed)
  • 1/2 tablespoon ground roasted kukui nuts (candlenut)
  • 1 Hawaiian red pepper, seeded and minced
  • 1/2 teaspoon Hawaiian salt
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce


In a large salad bowl, combine lettuce, cucumber, green pepper, crab, fish cake, and onions. Chill. In a bowl, combine remaining ingredients; mix well and chill. Just before serving, add fish mixture to salad greens; toss gently. Makes 8 servings.


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