Ensalada de ulte is a traditional Chilean dish made with the central stem of cochayuyo seaweed. This part of the plant has a firm, meaty texture, and is prepared by cooking it with salt and lime until it reaches a soft consistency similar to sea hearts of palm. The dish can be made with fresh or dried ulte, the latter requiring rehydration beforehand. The recipe allows for a variety of vegetables and seasonings, combining softening techniques to produce a nutritious salad representative of the cuisine of southern Chile.
Nutritional Information
Each serving of ulte salad contains approximately 120 calories, 15 g of carbohydrates, 5 g of fat, 5 g of protein, 8 g of fiber, 3 g of sugars, 0 mg of cholesterol, and 150 mg of sodium. (*)
(*) Estimated values may vary depending on ingredients and portion sizes.
How to Make Ulte Salad?
This salad is prepared with previously cooked ulte, which is then paired with refreshing vegetables like onion and lettuce, and seasoned with lime, garlic, cumin, and salt.
Prep time: 15 minutes
Servings: 4 people
Ingredients
- 1 kg (2.2 lb) cochayuyo (ulte)
- 1 onion
- 2 limes
- 2 tablespoons oil
- 1 sprig cilantro
- ½ head lettuce
- ½ garlic clove
- ½ tablespoon cumin
- Sea salt
Instructions
- Dice the onion into small cubes and cure it with salt and hot water, rubbing it in a strainer for a couple of minutes, then rinse with cold water, drain, and set aside. Chop the ulte and lettuce into small pieces, along with the cilantro and garlic.
- Combine all the ingredients in a medium bowl and add the juice of the two limes, the oil, the cumin, and salt to taste. Serve the ulte salad immediately, on its own or as a side to other dishes.
Additional Homemade Tips
Soften the ulte before serving
Soak the cooked ulte in water with lime juice for 10 minutes before chopping it, to soften its intensity and give it a fresher edge, and add a pinch of merkén or chopped green chili for a spicy contrast that balances the acidity.
How to soften ulte correctly
Traditionally, it’s boiled in water with salt, lime juice, and culle (a native Chilean plant), though optionally you can simmer it for 30 minutes and then soak it in water with lime or vinegar for a few minutes to balance its flavor and improve its texture.
Try other fresh vegetables
Experiment with diced tomato, thin strips of red bell pepper, or even a bit of cucumber, to add more color and texture to the salad.
| Substitution | Use instead of | Effect |
|---|---|---|
| Apple cider vinegar | Lime juice | Milder acidity |
| Green chili, chopped | Merkén | Fresh heat instead of smoky heat |
| Palm hearts | Ulte (if unavailable) | Similar firm, mild texture |
Frequently Asked Questions (FAQs)
1. What’s the difference between ulte and cochayuyo?
Cochayuyo is the whole seaweed, while ulte refers only to its central stem or core, which has a firmer, meatier texture and is considered the “heart of palm” of cochayuyo for its shape and consistency.
2. How do you soften ulte correctly?
Traditionally, it’s boiled in water with salt, lime juice, and culle, although optionally you can simmer it for 30 minutes and then soak it in water with lime or vinegar for a few minutes to balance its flavor and improve its texture.
3. Can I use dried ulte?
Yes, but you’ll need to rehydrate it beforehand in cold water for several hours (or even overnight) and then cook it until tender before using it in the salad.
4. What other vegetables can I add?
You can experiment with diced tomato, thin strips of red bell pepper, or even a bit of cucumber, to add more color and texture to the salad.
What Is Ulte?
Ulte, also called huilte, is the stem of cochayuyo seaweed, also known as sea heart of palm. It’s generally used to prepare this ancient Chilean salad, one of the most delicious ways to enjoy it.
History of Ulte in Chilean Cooking
In earlier times, ulte was prepared in a large pot with salted water, lime, and culle, in order to cook and soften it, since culle (Oxalis rosea) is a plant endemic to Chile that the Mapuche called hualco, traditionally used to soften seaweed during cooking.
Did You Know?
Ulte is one of several edible seaweeds gathered along Chile’s southern coastline, prized in Mapuche and rural coastal cooking for its meaty texture once cooked and softened.
