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Nov 24, 2021
Rated 5.0 stars by 1 users
Side, Main
Wally Wong
5
30 minutes
15 minutes
Created by our member-farmer Wally Wong, this recipe swaps ʻulu for potato mac salad in a tasty, locally-grown twist on the classic plate lunch side.
1 Large Ulu - cubed
1 Large Onion - diced
1 bunch Cilantro - stripped
4 boiled eggs - sliced
1 box pasta - boiled
1 cup Mayonnaise
Salt and Pepper to taste
Avocado (optional)
Vegetable kabobs (optional)
Boil ʻulu, eggs and pasta. Let cool.
Mix cooled ʻulu, eggs and pasta in bowl with onions and mayonnaise.
Add salt and pepper to taste.
Garnish with avocado and vegetable kabobs.
Want to try more ʻulu dishes? Check out Nui Kealoha's ʻUlu Poke or Okinawan Sweet Potato & ʻUlu Hash with Pineapple and Egg.
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