Description
This California Roll Cucumber Salad is a no-cook, sushi-inspired dish that combines fresh cucumber, creamy avocado, imitation crab, and a savory dressing for a quick, refreshing meal that’s ready in just 10 minutes.
Ingredients
- 1 large English cucumber (or 2–3 small Persian cucumbers)
- 4 imitation crab sticks, diced
- ½ ripe avocado, diced
- 2 tbsp Kewpie mayonnaise (or regular mayo)
- 2 tbsp whipped cream cheese
- 1½ tbsp soy sauce
- 2 tsp toasted sesame seeds (white, black, or both)
Instructions
- Slice the cucumber into thin ⅛" rounds using a mandolin or sharp knife.
- In a large bowl or lidded container, combine sliced cucumber, diced crab, avocado, mayo, whipped cream cheese, soy sauce, and sesame seeds.
- Seal the container and shake vigorously until everything is well coated.
- Serve immediately, optionally garnished with extra sesame seeds.
Notes
- Best served immediately for crispness.
- Store leftovers in the fridge for up to 24 hours.
- Avocado may brown slightly over time.
- Use gluten-free soy sauce or coconut aminos to make it gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
