Potato Poke Salad
1 1⁄4 lb. boiled potatoes, cut into 1⁄2-in. cubes
1⁄4 cup minced white onion
1⁄4 cup minced green onion
1 tsp. minced fresh ginger
2 tbsp. lightly crumbled seaweed
1 tbsp. ground kukui (candle nuts)
2 tsp. sesame oil
1 lemon, juiced
2 tbsp. oyster sauce
1 1⁄2 tsp. crushed red pepper flakes
8 leaves iceberg lettuce
2 tbsp. cilantro leaves, for garnish
1. Combine potatoes, minced onions, ginger, seaweed, nuts, sesame oil, lemon, oyster sauce and red pepper flakes in a mixing bowl. Cover and refrigerate at least 1 hour for the flavors to blend.
2. Arrange the lettuce leaves on a serving platter; spoon the potato poke on top and garnish with the cilantro.