In an episode about cooking exotic vegetables, chef-host Grant Sato demonstrates pickling, as well as the warabi salad recipe here.

• 1 pound warabi (fiddlehead fern), blanched and cut into 1-inch pieces
• 1 head orange cauliflower, blanched and cut into bite sized florets
• 10 red grape tomatoes, halved
• 10 yellow grape tomatoes, halved
• 1 sweet onion, julienned
• 1 package shiofuki konbu (available at markets with expanded Asian food sections, such as Don Quijote)
• 1 tablespoon shoyu
• 1 teaspoon yuzu or lemon juice
• 1 tablespoon sesame oil
• 4 ounces pipikaula, thinly sliced

In bowl, place warabi, cauliflower, tomatoes, onion and konbu; mix well. Add shoyu and yuzu or lemon juice; toss.

Refrigerate 30 minutes to overnight to let flavors set.

Right before serving, add sesame oil and pipikaula; toss well. Serves 8.

Nutritional information unavailable.

“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.