Course: Salad
Author: Alana Kysar


  • Large Bowl
  • Pot
  • Colander
  • Bowl
  • Small Bowl
  • Plastic Wrap


  • 1 lb. Pohole Fern
  • 1 lb. Cherry Tomatoes Quartered
  • ½ Small Maui Onion Thinly Sliced Lengthwise
  • 5 Green Onions Green Parts Only - Chopped
  • 1 Tbsp. Fish Sauce
  • ¼ Cup Soy Sauce Shoyu
  • 3 Tbsp. Rice Vinegar
  • 2 Tbsp. Sesame Oil
  • ¼ Cup Sugar


  • Prepare an ice-water bath by filling a large bowl with a handful of ice cubes and water, and set it aside.
  • Wash and remove any little “hairs” from the pohole fern shoots.
  • Cut the shoots into 1 1⁄2-inch segments and blanch for 1 minute in a pot of boiling water. Drain the shoots into a colander and immediately transfer them to the ice-water bath. 
  • Once cooled, drain the water from the ferns and place them in a bowl with the tomatoes, Maui onions, and green onions.
  • In a small bowl, whisk together the fish sauce, soy sauce, vinegar, oil, and sugar until the sugar has dissolved. 
  • Pour the mixture over the vegetables and gently toss with your hands.
  • Cover the bowl with plastic wrap and refrigerate for several hours before serving.


*Tip: Fresh pohole will keep in the refrigerator for about a week. If you aren’t in Hawai‘i, I’d recommend checking with a specialty foods purveyor to help you source the fern.*