Hawaiian ʻUlu Mac Salad Recipe

Lexi is Polipoli Farms' marketing coordinator + ʻāina crew member. She writes about her experiences to inspire budding mahiʻai and storytellers.

Anyone who grew up in Hawaiʻi knows the plate lunch formula: your choice of protein, two scoops rice, and mac salad. 

My ʻohana loves mac salad, but it’s usually store-bought. And while it always hits, it doesn't always leave us feeling our best.

Working at Polipoli Farms changed the way I see food. I didn’t grow up cooking ʻulu (breadfruit), but now I try to use it whenever I can. Learning its health benefits and history as a canoe crop made it more than just an ingredient. It’s become a way to reconnect with my ancestors + re-indigenize my tastebuds.

Our crew was recently tasked to cook for our ʻohana using what we grew on the farm. When I was brainstorming recipes, I kept coming back to mac salad. It felt like the perfect dish to rework. When cooked firm, ʻulu has a creamy texture similar to a potato, making it an easy, more nourishing swap.

While the plate lunch + mac salad aren’t actually Hawaiian dishes (they come from the plantation era),  the ʻulu used in this recipe is. It was brought here by our Polynesian ancestors, and it deserves a place back on our plates.

This version has all the flavors we love, but leaves us feeling better.

If you’re looking for a healthier, more rooted take on a local favorite, I got you. Here’s my spin on an ʻulu mac salad.

Ingredients

Base:

• 1 cup elbow macaroni
• 1–1½ cups cooked ʻUlu (ripe but still firm), cubed
• 1 cup imitation crab, shredded or chopped
• 1 carrot, peeled and grated
• 2 stalks celery, finely diced (optional)
• Peas (optional)

Dressing:

• 1 cup mayo (For a healthier alternative, sub for your favorite olive oil-based mayo.)
• 1–2 Tbsp apple cider vinegar
• 1–2 tsp sugar (adjust to taste)
• ½–1 tsp yellow mustard (1 full tsp if you like it extra tangy)
• Salt + pepper to taste

Instructions

1. Prep the ʻUlu: Cut off the stem end of the ʻulu, then peel the skin and cut into fourths; then steam for about 20–25 minutes, or until fork-tender but not mushy. You want it to hold its shape like a potato. Let it cool completely, then cut into smaller cubes.

Pro tip: I like to do this the night before and keep it in the fridge. It makes everything easier the next day.

2. Cook the pasta: Bring a pot of salted water to a boil and cook your macaroni for about 10–12 minutes, until al dente. Drain and rinse with cold water to stop the cooking. Let it cool completely in the fridge.

3. Build your base: In a large bowl, add the cooled pasta, ʻulu, imitation crab, grated carrot, celery and peas. Give it a gentle mix.

4. Make the dressing: In a separate bowl, mix together mayo, vinegar, sugar, mustard, salt, and pepper. Taste and adjust—this is where you can make it more tangy or a little sweeter depending on your preference.

5. Mix everything together: Pour the dressing over your noodle + ‘ulu mix and gently fold until everything is evenly coated. Don’t over mix—you want the ʻulu to keep its shape and not get mushy.

6. Chill: Cover and let it sit in the fridge for at least 1–2 hours (overnight is even better). The flavors come together more, and the texture gets that classic creamy mac salad feel.

Thatʻs it—this classic dish is now upgraded thanks to one of our favorite Polynesian staple crops.

Serve as a side in your next meal or take this crowd favorite to your next potluck.