ʻUlu & Okinawan Sweet Potato Salad
Jul 27, 2020
ʻUlu & Okinawan Sweet Potato Salad
10
20 minutes
60 minutes
Side
Kealakehe HS Culinary Arts Program has created a unique potato salad using breadfruit & ʻuala (sweet potato). It is a tasty, easy to make, summer side dish.
Ingredients
12 oz mature ʻulu (peeled, cored, and par-cooked)
15 oz ʻuala (peeled and par-cooked)
½ cup low-fat mayo
½ tsp ground pepper
Salt to taste
1 tsp ground mustard
1 tsp granulated garlic
2 hard-boiled eggs, crumbled
2 stalks celery, chopped
¼ cup sweet onion,
finely chopped½ cup diced red bell pepper (optional)
Green onion, to taste, chopped
Directions
If frozen, defrost ʻulu and ʻuala by steaming 20-25
minutes or until fork can just be inserted
all the way through. Once cool, cut into
1/2-inch cubes and set aside.If using fresh ʻulu please refer to our How to Cook Breadfruit page
Combine mayo, pepper, salt, mustard, and
garlic, mixing thoroughly, then fold in the crumbled eggs.Place ʻulu and ʻuala in a large bowl. Add celery, onion, bell pepper and green onion and toss.
Add mayo mixture and combine until evenly coated. Chill until served.
2 comments
Thank you for your ulu&uala salad. I have a beautiful fruitful ulu tree in my yard and am looking for recipes to use the ulu and this salad was a hit with the family. Mahalo!
Recipe should indicate green or fully ripe ’ulu. And should indicate frozen if recipe is based on that. Also, since we live in Hawaii, people are more likely to buy their ’ulu fresh, so instructions should give alternate first step for the fresh kind.