Description
This Easy California Roll Cucumber Salad is a refreshing and light dish inspired by the classic California sushi roll. Featuring crisp cucumber slices, imitation crab, creamy avocado, and a savory dressing made with kewpie mayonnaise, whipped cream cheese, soy sauce, and toasted sesame seeds, it’s a quick, no-cook salad perfect for a healthy snack or side dish.
Ingredients
Scale
Salad Ingredients
- 1 large english cucumber
- 4 imitation crab sticks, chopped
- 1/2 avocado, cubed
Dressing Ingredients
- 2 tablespoons kewpie mayonnaise
- 2 tablespoons whipped cream cheese
- 1 1/2 tablespoons soy sauce
- 2 teaspoons sesame seeds, toasted
Instructions
- Slice the Cucumber: Using a mandolin or a sharp knife, carefully slice the cucumber into 1/8-inch thick slices to ensure even texture and easy mixing.
- Combine Ingredients: Place the sliced cucumber into a large deli container or a glass jar. Add the chopped imitation crab sticks, cubed avocado, kewpie mayonnaise, whipped cream cheese, soy sauce, and toasted sesame seeds.
- Mix the Salad: Secure the lid on the container or jar tightly. Shake vigorously until all ingredients are well combined and evenly distributed throughout the salad.
- Serve Immediately: Enjoy the mixed California Roll Cucumber Salad straight away for the freshest flavors and best texture.
Notes
- For a spicier kick, add a dash of Sriracha or wasabi mayo.
- To make this gluten-free, use gluten-free soy sauce.
- Use fresh avocado to prevent browning for optimal taste and presentation.
- To toast sesame seeds, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 2-3 minutes.
- This salad is best consumed fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-inspired
