ʻUlu and ʻUala Salad

By Kealakehe High School Culinary Arts Program

Courtesy of Hawaiʻi ʻUlu Cooperative

Serves 10

Ingredients

12 oz ʻulu, frozen

15 oz ʻuala, frozen

1/2 cup mayo

TT salt

1/2 tsp black pepper, ground

1 tsp dry mustard

1 tsp garlic, granulated

2 each hard-boiled eggs, crumbled

2 stalks celery, diced small

1/4 cup sweet onion, diced small

*optional 1/2 cup red bell pepper, diced small

2 each green onions, sliced thin

Directions

Defrost the ʻulu and ʻuala by steaming it for 20-25 minutes, or until a fork can be inserted all the way through easily. Cool, dice into 1/2-inch cubes and set aside.

In a small bowl combine the mayo, salt, pepper, mustard and garlic until smooth. Fold in the crumbled egg.

In a large bowl, combine the ʻulu, ʻuala, celery, onion, bell pepper and green onion. Add the mayo mixture and combine until the rest of the ingredients are evenly coated. Chill and serve.

Recipe edited by Sarah Burchard

Find more ʻulu recipes at www.eatbreadfruit.com