Anuenue Hoi’o Ogo Salad w/ Soy Chili Ginger Sauce
(6 – 8 serving)

1 bunch Fresh Hoi’o (Warabi) Blanched and cooled
½ med. Diced Sweet Maui Onions
1 Diced Japanese Cucumber
½ Diced Red Bell Pepper
½ Diced Yellow Bell Pepper
¼ cup Pickled Ginger
1 med. Diced Tomatoes
½ cup Chopped Ogo
½ block Diced Tofu
For Garnish Radish Sprouts
For Garnish Black Sesame Seeds

Mix Hoi’o ferns, onions, cucumbers, peppers, tomato, ogo in a bowl.  Place on a platter.  Garnish with diced tofu, pickled ginger, radish sprouts & black sesame seeds.  Keep chilled until ready to serve.  Serve with the Soy Chili Ginger Sauce.

Soy Chili Ginger Sauce

2/3 cup Soy Sauce
1/3 cup Mirin
1/3 cup Lemon Juice
1 T Sugar
2 T Minced Ginger
Fresh Hawaiian Chili pepper to taste

Mix all together and keep chilled until ready to serve.
This salad is an inspiration of the rainbows over the beautiful waterfalls in lush Waipio Valley.