Description
A refreshing, no-cook California Roll Cucumber Salad that mimics the flavors of the classic sushi roll with crisp cucumbers, creamy avocado, crab meat, and a tangy mayo-based dressing. Perfect as a light appetizer or a side dish, this salad comes together quickly and is ideal for warm days or when you're craving sushi flavors without the hassle of rolling rice.
Ingredients
Salad Ingredients
- 2 each English Cucumbers (Sliced into 1/8-inch thick rounds)
- 1 cup Crab (or Imitation Crab) (Diced)
- 1 each Avocado (Cubed right before serving)
- 1/4 cup Mayonnaise (Adjust to taste)
- 2 oz Cream Cheese (Optional, adjust to preference)
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Seeds (For garnish, optional)
- 1/4 cup Chopped Scallions (For extra crunch)
- 1/4 cup Chopped Radishes (For added flavor)
Instructions
- Slice Cucumbers and Drain: Slice the English cucumbers into 1/8-inch thick rounds using a mandolin or a sharp knife. Sprinkle with salt and place in a colander to drain for 15-20 minutes. After draining, pat the slices dry to remove any excess moisture.
- Combine Salad Base: In a large mixing bowl, combine the drained cucumber slices, diced crab or imitation crab, and cubed avocado. Gently stir to mix the ingredients evenly without mashing the avocado.
- Prepare Dressing: In a separate bowl, whisk together mayonnaise, cream cheese (if using), soy sauce, and sesame seeds. Start by adding half the amount of mayo and cream cheese, then adjust to your preferred creaminess and taste.
- Toss Salad with Dressing: Pour the prepared dressing over the cucumber and crab mixture. Toss gently until all components are evenly coated in the creamy dressing.
- Serve and Garnish: Serve the salad immediately for maximum freshness or refrigerate briefly before serving. Garnish with additional sesame seeds for added texture and flavor.
Notes
- The cream cheese is optional and can be omitted or replaced with a vegan alternative.
- For a spicier kick, add a teaspoon of sriracha or chili flakes to the dressing.
- Use fresh avocado and add it right before serving to prevent browning.
- Draining cucumbers helps keep the salad from becoming watery.
- This salad is best enjoyed fresh but can be refrigerated for up to 2 hours before serving.
