Light & Refreshing ʻUlu Salad
Light & Refreshing ʻUlu Salad Recipe
This gluten-free, vegan 'ulu salad is a wonderful choice as a side or a quick & filling lunch. This healthy salad is packed with micronutrients & healthy carbs.
½ lb ʻulu (peeled, cored, and par-cooked), diced
1 tbsp olive oil
1 tsp white vinegar
½ tsp salt
A pinch of black pepper
1 cup lettuce, chopped
½ a tomato and/or cucumber, small diced
½ cup scallions and/or cilantro, chopped
Steam ‘ulu for 15 minutes or until completely defrosted so that a fork can pierce through.
Add olive oil, vinegar and salt and mix well.
Toss with fresh vegetables and herbs.
Top with freshly ground pepper, to taste.
Remember to carefully wash and inspect your fresh greens and veggies thoroughly!
Try other great salad recipes like the Burmese Style Squash and Sweet Potato Salad or our ʻUlu & Okinawan Sweet Potato Salad.
When I looked at the recipe, I was unsure of how yummy this salad would turn out using such few ingredients. However, by the first bite, I was proven wrong. I was genuinely surprised by how much flavor was compacted into this simple recipe. The vinegar and olive oil re-created this balsamic vinaigrette flavor while at the same time emphasizing the presence of the ’ulu. To top off, I added some goat cheese!