Limu
intro
Bright, briny Hawaiian limu salad tossed with crisp aromatics and nutty roasted kukui nut, a light umami-packed side ideal for warm summer gatherings.
Ingredients
Steps
Prep the fresh limu
If using salt-preserved limu, submerge in cold filtered water for 10 minutes to leach excess salt; for fresh limu, rinse thoroughly under cool running water, pick out woody stems and debris, pat dry, and tear into 5cm bite-sized pieces.
Toast the kukui nuts
Heat a small dry skillet over medium-low heat (150°C/300°F), add the shelled kukui nuts, and toast for 3-4 minutes, stirring constantly, until nutty and light golden. Transfer to a mortar, cool 2 minutes, then crush to a coarse gravel texture, watching closely to avoid scorching.
Prep the crisp vegetables
Slice the Maui onion into 2mm thick half-moons, submerge in ice water for 5 minutes to mellow sharp bite, then drain and pat fully dry. Seed the Roma tomato, cut into 1cm uniform dice, and slice green onion on a sharp diagonal.
Mix the light dressing
In a large glass mixing bowl, combine fresh lime juice, crushed red pepper flakes, fine sea salt, and half the crushed kukui nuts. Stir for 30 seconds until the salt fully dissolves into the lime juice.
Toss all ingredients
Add prepared limu, drained onion, diced tomato, and sliced green onion to the dressing bowl. Toss gently with two spoons for 1 minute until evenly coated, taking care not to mash the tender limu or soft tomato pieces.
Chill and serve
Cover the bowl tightly with plastic wrap, refrigerate for 10 minutes to let flavors meld. Before serving, taste and adjust salt if needed, then top with the remaining crushed kukui nuts for added crunch, serving chilled.
Tips
2.If kukui nuts are unavailable, substitute with dry-roasted unsalted macadamia nuts for a similar rich, nutty crunch, though the flavor will be slightly milder.
3.Avoid adding heavy, oily dressings to limu, as they will overpower the delicate, fresh ocean flavor of the seaweed; stick to bright, acidic light seasonings.
OMG this tastes exactly like the limu salad I get from the food trucks on Oahu when I visit family! I was so scared I’d mess up the limu prep but the instructions were so straightforward, even a total cooking noob like me pulled it off. Brought it to our neighborhood block party potluck last weekend and people were begging for the recipe. Total game changer for my summer cookout spread!
My kids are SO picky about veggies but they devoured this! I paired it with kalua pork sliders for our weekly family dinner and even my 7 year old who turns his nose up at anything green asked for seconds. Super easy to throw together after work too, took me exactly 30 minutes like the recipe said—no fancy ingredients required. Will absolutely be adding this to our regular meal prep rotation!
Obsessed! I swapped the fish sauce for coconut aminos to make it fully vegan and it came out incredible. Bright, briny, a little tangy, and the crunch from the cucumber and onion is chef’s kiss. I’ve been eating a big bowl of it for lunch every day this week, no regrets.
Made this for my backyard luau birthday party and it was the first dish gone! Only note: I added a little extra chili flakes because I like things spicy, and it gave it the perfect little kick. Pro tip: don’t skip the toasted sesame oil at the end, that nutty aroma makes the whole thing taste next level.
Wait, can I use wakame instead of the ogo limu the recipe calls for? My local grocery store only has dried wakame in the international aisle and I don’t have time to run to the specialty market before my dinner party tomorrow. Super excited to make this, it looks so fresh!
Made this as a side for our weekend camping trip to the coast and it held up way better than I thought it would! Packed it in a sealed cooler and it stayed crisp and flavorful for two whole days. Way lighter than the usual potato salad and mac salad we usually bring, everyone kept saying how refreshing it was after hiking in the sun. 10/10, will make for every outdoor trip from now on.
I’ve tried three different limu salad recipes online and this one is by far the most authentic! The ratio of vinegar to soy to sugar is perfect—not too sour, not too sweet, just like what I had when I went to Maui for my honeymoon. I did add a handful of chopped kukui nuts like I had at the restaurant there and it added such a great nutty crunch.
So happy this recipe is naturally gluten free when you use tamari instead of regular soy sauce! I have celiac and it’s so hard to find Hawaiian side dishes that don’t have hidden gluten, so this was such a win. Tossed in some extra diced mango for a little sweet pop and it was divine.
I made this for my dorm floor potluck and everyone thought I was a fancy chef lmao. It was so easy even with my tiny dorm kitchen setup—no fancy equipment needed, just a cutting board, knife, and a bowl. The only thing I messed up was I forgot to buy fresh ginger so I used a little ginger powder from the spice rack and it still came out great. 10/10, cheap to make too, perfect for a student budget.