Warabi Salad

wasabi salad

1 pound warabi (local fiddlehead ferns)

4 ounces red onion, thin julienne

1 ounce green onion, chopped

½ red bell pepper, thin julienne

1 ounce minced ginger

1 cup shoyu

¼ cup sesame oil

¼ cup rice vinegar

1 tablespoon chile pepper water

2 teaspoons black sesame seeds

1 teaspoon Tabasco sauce

1 dozen Kaua‘i Fresh cherry tomato, halved

Cut warabi on a thin bias and mix with 1 tablespoon of salt. Pour 3 cups of very hot but not boiling water over warabi. Cover and let steep for 5 minutes.  Drain warabi and rinse with cold water. Combine drained warabi with remaining ingredients and toss well. Serve with longanisa sausage.

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