Description
This California Roll Cucumber Salad combines crisp cucumber, creamy avocado, imitation crab, and a rich sesame-soy dressing for a fresh and satisfying dish. It delivers classic sushi-inspired flavors in a quick and easy no-cook salad.
Ingredients
1 large English cucumber, thinly sliced
4 imitation crab sticks, diced
1/2 avocado, diced
2 tablespoons Kewpie mayo
2 tablespoons whipped cream cheese
1 1/2 tablespoons soy sauce
2 teaspoons toasted sesame seeds
Instructions
- Wash the cucumber thoroughly and slice it into thin rounds or half-moons.
- Place the sliced cucumber into a large mixing bowl.
- Add the diced imitation crab sticks and avocado to the bowl.
- In a separate small bowl, mix the Kewpie mayo, whipped cream cheese, and soy sauce until smooth and creamy.
- Pour the dressing over the cucumber mixture and gently toss until evenly coated.
- Sprinkle the toasted sesame seeds on top and toss lightly once more.
- Serve immediately or chill for 10–15 minutes before serving for an extra refreshing flavor.
Notes
Substitute cooked shrimp or real crab meat for imitation crab if desired.
Add shredded carrots, sliced radishes, or chopped nori for extra texture and flavor.
Mix a little sriracha into the dressing for a spicy variation.
Store leftovers in an airtight container in the refrigerator for up to 1 day.
This salad is best enjoyed fresh and is not recommended for reheating.
- Prep Time: 10 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: 780 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
