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Meal Type

Cuisine

Codfish Salad

Featured in the Honolulu Star-Bulletin on August 15, 2007.

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Ingredients:

Codfish Salad

  • 1 package (3.25 ounces) dried shredded codfish
  • 2 onions, sliced
  • 1 tablespoons salt
  • 3/4 cup salad oil
  • 2 large cloves garlic, minced
  • 6 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • 2 to 3 Hawaiian red peppers, seeded and minced
  • 1 tablespoon minced parsley
  • 1 can (15 ounces) garbanzo beans, drained
  • 1 head lettuce, torn in pieces
  • 2 tomatoes, cut into wedges
  • 1 Japanese cucumber, sliced
  • 1 bunch watercress tops
  • 1 can (15 ounces) pitted black olives, drained

Directions:

  1. Soak codfish in hot water; let stand for 10 minutes, drain.
  2. Repeat process, draining well the second time.
  3. Sprinkle onions with the 1 tablespoon salt; let stand for 10 minutes.
  4. Rinse onions and drain well; set aside.
  5. In a skillet, heat the oil.
  6. Add codfish, garlic, vinegar, soy sauce, red peppers, and parsley; cook for 2 minutes.
  7. Add onions and garbanzo beans.
  8. Stirring frequently, cook for 2 more minutes.
  9. In a salad bowl, combine remaining ingredients.
  10. Add codfish mixture; toss well.

Makes 10 servings.

Approximate Nutrient Analysis per serving:
300 calories, 23 g fat, 2 g saturated fat, 15 mg cholesterol, greater than 1000 mg sodium, 17 g carbohydrate, 5 g fiber, 5 g sugar, 12 g protein

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