Description
This California Roll Cucumber Salad combines crisp cucumbers, creamy avocado, savory imitation crab, and a flavorful sesame dressing for a light and refreshing dish inspired by classic sushi rolls. It is quick to prepare and perfect as a light lunch, side dish, or refreshing dinner.
Ingredients
2 large cucumbers, thinly sliced
1 cup imitation crab meat, shredded
1 avocado, diced
1 sheet nori, cut into thin strips
2 tablespoons mayonnaise
1 tablespoon cream cheese, softened
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sweet chili sauce
1 tablespoon sesame seeds
2 tablespoons green onions, sliced
Instructions
- Thinly slice the cucumbers and place them in a large mixing bowl.
- Add the shredded imitation crab meat and diced avocado to the bowl.
- In a separate small bowl, whisk together the mayonnaise, cream cheese, soy sauce, rice vinegar, sesame oil, and sweet chili sauce until smooth and creamy.
- Pour the dressing over the cucumber mixture and gently toss until evenly coated.
- Sprinkle sesame seeds, green onions, and nori strips over the salad.
- Chill the salad for 10 to 15 minutes before serving to allow the flavors to blend.
Notes
Use English or Persian cucumbers for the best texture and fewer seeds.
Swap imitation crab with cooked shrimp, smoked salmon, or real crab meat for variation.
Add shredded carrots or sliced radishes for extra crunch.
Mix in a little sriracha for a spicy version.
Greek yogurt can replace mayonnaise for a lighter dressing.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Add avocado and dressing just before serving for the freshest flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Japanese Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 25 mg
