Warabi Salad is a refreshing mix of tender fern shoots, crisp vegetables, and the unmistakable flavor of kamaboko. Making it a favorite in many local Hawaiian kitchens. The warabi is lightly blanched to keep its bright color and firm bite. Then tossed with tomatoes, sweet onion, and a simple dressing built on shoyu, patis, mirin, and sesame oil. The result is a clean, vibrant salad that pairs well with grilled meats, rice dishes, or as a cool side on warm days.
If you’re exploring more local-style salads, you can check out our Local Favorites Collection for similar recipes. For readers new to ingredients like patis or kamaboko, the Beginner’s Guide to Asian Pantry Staples offers a helpful overview of their flavor profiles and traditional uses.
This Warabi Salad brings a mix of freshness, tradition, and Hawaiian comfort to every bowl. Whether made for a family gathering or added to a weeknight dinner table.
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Warabi Salad by Jennifer Zelko-Schlueter
Ingredients
- ½ sweet onion
- 2 tomato
- 1 bunch warabi
- 1 kamaboko
Sauce:
- 2 Tbsp. patis fish sauce
- 2 Tbsp shoyu
- 2 Tbsp sushi vinegar
- 2 Tbsp mirin
- 1 Tbsp sesame oil
Instructions
- Wash warabi, cut into 1-2″ pieces
- prep bowl of ice water
- boil in salted water for a minute or so. Not too long or it gets slimy
- drain warabi and put in iced water (This way it will stay crisp and the color will be greener).
- Drain. Mix veggies and add sauce before serving.