Hoio Salad (Fern Shoots)

Featured in the Honolulu Star-Advertiser on July 19, 2017.
Recipe compliments of Liko Kaluhiwa of Heeia.



Hoio Salad (Fern Shoots)

  • 1 pound hoio, cut into 1-2 inch pieces (fern shoots, available at farmers' markets and some grocery stores)
  • 1/2 pound (or more as desired) limu (seaweed; available in fresh seafood section)
  • 1/2 pound tomatoes, cubed
  • 1/4 pound onions, cubed
  • 2 tablespoons (or more to taste) patis (Filipino shrimp sauce; available in Asian section)
  • 1 (3-ounce) package opae (dried shrimp; available in Asian section)


Prepare two large bowls of ice water; set aside. In a large pot of boiling water, blanch hoio for 1 minute. Using a strainer, remove hoio and place in ice water to keep hoio crunchy; drain. Blanch limu for 30 seconds and place in second bowl of ice water; drain. In a large bowl, mix remaining ingredients; add hoio and limu and toss to combine. Makes 8 servings.

Tip: Hoio, also known as warabi or pohole, is the young shoot from a native Hawaiian fern plant usually found in damp island forest environments. Its delicate flavor is similar to asparagus and its slippery inner texture to okra.

Approximate Nutrient Analysis per serving:
80 calories, 1 g fat, 0 g saturated fat, 045 mg cholesterol, 500 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g sugar, 10 g protein


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