Limu and Hō‘i‘o Salad
1 bunch hō‘i‘o (warabi/fern shoot)
Limu, cleaned and chopped
Onions, diced (Maui preferred)
Cucumbers, chopped or sliced
Dried ‘ōpae (shrimp)
Shoyu, vinegar, water, and patis
Set a pot of water to boil.
Mix together shoyu, water, vinegar, and a dash of patis until you have a sauce you like. Put dried ‘ōpae in to soak.
Rinse, clean, and break off hard ends of the hō‘i‘o and discard.
Blanche the stalks in boiling water. Take out of pot and rinse with cool water.
Cut into bite-sized pieces.
Mix together hō‘i‘o, limu, and other vegetables.
Pour the ‘ōpae with all the sauce over the vegetables.
Toss again. (Hō‘i‘o is optional.)
NOTE: This easily-made salad has no firm measurements. You may mix and choose ingredients as you desire.