California Roll Cucumber Salad (Print View)

A refreshing cucumber salad featuring avocado, crab, and a creamy sushi-inspired dressing for a quick delight.

# Components:

→ Salad

01 - 2 English cucumbers, sliced into 1/8-inch thick rounds
02 - 1 cup crab meat or imitation crab, diced
03 - 1 avocado, cubed

→ Dressing

04 - 1/4 cup mayonnaise
05 - 2 oz cream cheese, optional
06 - 2 tbsp soy sauce
07 - 1 tbsp sesame seeds

→ Optional Add-Ons

08 - 1/4 cup chopped scallions
09 - 1/4 cup chopped radishes

# Directions:

01 - Slice cucumbers into 1/8-inch thick rounds using a mandolin or sharp knife. Sprinkle lightly with salt and place in a colander for 15-20 minutes to drain excess moisture. Pat dry thoroughly with paper towels.
02 - In a large mixing bowl, combine the drained cucumber slices, diced crab, and cubed avocado. Add scallions and radishes if desired.
03 - In a separate bowl, whisk together mayonnaise, cream cheese if using, soy sauce, and half the sesame seeds. Start with half the mayonnaise and cream cheese, adjusting for desired creaminess and taste.
04 - Pour dressing over cucumber mixture and toss gently to evenly coat all components.
05 - Serve immediately garnished with remaining sesame seeds. For a colder salad, chill briefly before serving.

# Expert Advice:

01 -
  • It provides the authentic taste of a California roll without the need for rolling or cooking rice.
  • The combination of creamy dressing and crisp cucumbers is incredibly satisfying and refreshing.
  • It is naturally pescatarian and can be easily adjusted for gluten-free diets.
02 -
  • Add the avocado at the very last second to keep it from browning or breaking down.
  • Do not freeze this salad, as the vegetables and avocado will lose their crisp and creamy textures.
  • Use a mandolin for uniform cucumber slices to ensure every bite is perfectly balanced.
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