'Uala 'Ulu Salad

Uala Ulu Salad
Course: Side Dish, Snack
Cuisine: Local (Hawai'i)
MyPlate: Meat/Protein, Oil/Fat, Vegetables
Diet: Gluten Free, Vegetarian
Type: Recipes
Allergen: Eggs
Source: Garden to Grindz
Servings: 6


  • 1 ½ cups 'Ulu, peeled, cooked
  • 1 ½ cups 'Uala, peeled, cooked
  • 3 Eggs, hard boiled
  • ¾ cup Mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp Green onion
  • 6 tbsp Carrot, shredded
  • ½ tsp Salt
  • ½ tsp Pepper


  • Wash your ʻuala and ʻulu very well. Depending on the size of your ʻuala, cut them in half. *You want them to be about the same size so they cook evenly. Layout evenly in a large baking dish.
  • Quarter your ʻulu and remove the core. Cut down into large consistent chunks and layout evenly in a large baking dish.
  • Steam both ʻulu and ʻuala for approx. 20-30 minutes or until you can pierce through with a fork.
  • Meanwhile, in a large pot of boiling water boil your eggs for approx. 7 minutes. Remove from water, allow to cool, then peel, and add to a large mixing bowl.
  • Crumble the eggs then add mayonnaise, mustard, green onion, shredded carrot, salt, and pepper, mix well. Store in fridge until ready to prepare salad.
  • When ʻulu and ʻuala are finished cooking, remove from the oven. When cool enough to handle, remove peels and cut into keiki bite sized pieces.
  • Measure and when completely cool, combine ʻulu/ʻuala mixture with egg/mayo mixture until well incorporated.
  • Serve ⅔ C chilled.


This snack also makes a great side dish.