Description
This Easy California Roll Cucumber Salad captures all the delicious flavors of a classic California sushi roll in a fresh, no-cook salad form. Crisp cucumbers, creamy avocado, and savory imitation crab blend with a zesty sesame dressing, making a light and refreshing dish perfect for a quick lunch or side.
Ingredients
Scale
Salad Ingredients
- 2 large cucumbers, thinly sliced
- 1 cup imitation crab meat, shredded
- 1/2 avocado, diced
- 1 sheet nori, cut into thin strips
Dressing Ingredients
- 2 tablespoons mayonnaise
- 1 tablespoon cream cheese, softened
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, sliced
Instructions
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, softened cream cheese, rice vinegar, soy sauce, sugar, and sesame oil until the mixture is smooth and creamy, forming a flavorful dressing base.
- Combine the salad ingredients: Add the thinly sliced cucumbers, shredded imitation crab meat, and diced avocado to the bowl containing the dressing. Gently toss everything together until all ingredients are evenly coated with the creamy mixture.
- Add the toppings: Sprinkle in the sesame seeds and sliced green onions, stirring lightly to distribute them throughout the salad for added crunch and flavor.
- Garnish and chill: Top the salad with thin strips of nori just before serving to preserve their texture and provide a fresh sushi-inspired touch. For best flavor, chill the salad in the refrigerator for 10 to 15 minutes before serving.
Notes
- Use English cucumbers for fewer seeds and a crisper texture.
- Add a drizzle of sriracha or spicy mayo if you prefer a bit of heat.
- Serve immediately after adding avocado to prevent it from browning.
