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California Roll Cucumber Salad Recipe

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4.1 from 47 reviews

  • Author: Diane
  • Total Time: 15 minutes
  • Yield: 1 serving
  • Diet: Low Fat

Description

This California Roll Cucumber Salad is a fresh and light dish inspired by the classic sushi roll. Featuring thinly sliced cucumber, diced imitation crab, creamy avocado, and a tangy mix of Kewpie mayo, whipped cream cheese, and soy sauce, it offers a creamy texture balanced with crispness and a nutty sesame finish. Perfect as a quick snack or side dish, it takes just 15 minutes to prepare and requires no cooking.

Ingredients

Salad Ingredients

  • 1 large English cucumber
  • 4 imitation crab sticks, diced
  • ½ avocado, diced

Dressing & Garnish

  • 2 tablespoons Kewpie mayo
  • 2 tablespoons whipped cream cheese
  • 1½ tablespoons soy sauce
  • 2 teaspoons toasted sesame seeds

Instructions

  1. Slice the cucumber: Using a mandolin or a sharp knife, thinly slice the English cucumber into 1/8-inch thick slices to achieve a crisp and delicate texture for the salad.
  2. Combine ingredients: In a large deli container or glass jar, add the sliced cucumber, diced imitation crab sticks, diced avocado, Kewpie mayo, whipped cream cheese, soy sauce, and toasted sesame seeds. Cover the container tightly.
  3. Mix thoroughly: Shake the container vigorously until all the ingredients are well-combined and evenly coated with the dressing, ensuring every bite is flavorful.
  4. Serve and garnish: Enjoy the salad immediately directly from the jar, or serve it in a bowl. Optionally, sprinkle extra toasted sesame seeds on top as a garnish for added texture and visual appeal.

Notes

  • Use fresh, firm cucumbers to maintain crispness.
  • Kewpie mayo can be substituted with regular mayo though it adds a unique umami flavor.
  • This salad is best eaten fresh to keep the cucumber crunchy and the avocado green.
  • For a spicier kick, add a dash of sriracha or wasabi to the dressing.
  • The imitation crab can be replaced with real crab meat or cooked shrimp for a premium version.
  • Store leftovers in the refrigerator and consume within 24 hours to avoid sogginess.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Japanese-American

Find it online: https://eatwithdiane.com/california-roll-cucumber-salad-recipe/