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Pohole salad is the perfect pupu (appetizer) or side dish for any occasion. Vibrant green fiddlehead fern shoots, tomatoes, sweet onions, dried ika (cuttlefish) and shrimp tossed in a sauce that’s to die for.
Pohole salad makes for an amazing pupu or side dish alongside luau stew, (bit.ly/instant-pot-luau-stew) kalua pig (bit.ly/insatnt-pot-kalua-pig), and chicken long rice (bit.ly/instant-pot-chicken-lon....
Follow along as I show you how to make pohole salad.
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• Hawaiian Food Recipes
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Pohole Salad Recipe
Ingredients:
1 pound pohole (fiddlehad fern), cut into 1 inch pieces
1/2 sweet round onion, sliced
2 small roma tomatoes, diced
1/4 cup ika (dried cuttlefish)
1/4 cup dried shrimp
2 tablespoons shoyu
2 tablespoons rice wine vinegar
2 tablespoons granulated sugar
1 tablespoon sesame oil
Directions:
Rinse pohole with clean running water and remove any small hair fibers on the shoots.
In a medium bowl add ice and water to create an ice bath. Set aside.
Place a large pot of water over high heat and heat until rolling boil. Add chopped pohole and blanch for 1-2 minutes. Remove pohole and place directly in the ice bath to stop the cooking process.
To large bowl add pohole, onion, tomato, ika and shrimp and set aside.
In a small bowl add shoyu, rice wine vinegar, sugar, and sesame oil. Mix to combine.
Pour sauce over pohole and gently toss to combine. ENJOY!
For nutrition information please visit my blog in the link above.
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