Cucumber salad helps round out potluck menu

This sweet, refreshing pickled vegetable salad is a crunchy side that rounds out any potluck plate filled with hearty dishes. It would be a good match for sushi and other Japanese dishes on a new year’s buffet.

KYURI NAMASU (CUCUMBER SALAD)

From Muriel Miura’s “Celebrating in Hawai‘i” (Mutual Publishing, 2016)

• 1 cucumber
• 1/4 teaspoon salt
• 1/4 cup carrots, julienned
• 1/2 cup boiled clams, drained (substitute with crab meat)
• 1/2 cup wakame, softened in water and cut into 1-inch pieces
• 1/2 cup Basic Vinegar Dressing (recipe below)

Cut cucumber in half lengthwise. Slice in thin diagonal pieces; sprinkle with salt and let stand 10-15 minutes. Rinse salt and drain thoroughly.

In bowl, combine with carrots, clams and wakame. Pour dressing over mixture and toss gently. Chill. Serves 4.

BASIC VINEGAR DRESSING

• 1 cup sugar
• 1 cup rice vinegar
• 1 tablespoon lemon zest
• Juice of 1 lemon
• 1/2 teaspoon salt
• 1 tablespoon mirin (sweet rice wine, optional)
• 1 tablespoon dried shrimp, rinsed and minced

In jar, combine ingredients, cover tightly and shake vigorously. Chill until ready to use. Makes 2-1/2 cups.

———

Nutritional information unavailable.

Find “Celebrating in Hawai‘i” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.