Hula Grill’s Chef Chris Schobel’s Fresh Jicama Slaw @HulaGrillMaui

003 Dining_Hula Grill_Maui_Sean M. Hower(c)

Chef Chris Schobel. Photo by Sean Michael Hower.


Hula Grill




I like to make any grilled item that comes from our large kiawe wood grill. If it’s your first time visiting the Hula Grill, you have to try some of our most popular dishes: the Poke Tacos, Crab Macadamia Nut Wontons and the Two Fish Special. Remember to season as you cook in the kitchen. Use good sea and kosher salt and pepper, too many home cooks fall flat because they are afraid of seasoning and do not use the correct grain size of salt. It’s easy to over-season with table salt, harder to do with kosher salt. Correct seasoning makes a dish great, not just good.



Spend the money to buy the best ingredients. Good ingredients in equals good product out



Fresh Jicama Slaw


1 large jicama peeled

2 carrots

1 red bell pepper

1 poblano chile pepper

1 tsp ginger powder

1/4 cup rice wine vinegar

2 Serrano (seeded and minced)

1/4 cup chopped cilantro

3 green onions, finely chopped

1 tsp coarse salt

Freshly ground coarse black pepper to taste


Cut jicama and carrots into matchstick slivers using a shredding disk on a food processor or a mandoline.

Julienne poblanos and red peppers; mince the serranos

Mix vinegar and ginger powder

Add matchstick-cut vegetables and remaining ingredients; toss to mix and coat

Just before serving, taste for seasoning. Add more salt, sugar, pepper or vinegar if desired.

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