Easy California Roll Cucumber Salad
This Easy California Roll Cucumber Salad combines the fresh flavors of a sushi roll into a light and healthy dish. Featuring crunchy cucumber, creamy avocado, savory imitation crab, and a tangy dressing, it’s perfect for a quick lunch or as a refreshing side dish at any gathering. No sushi rolling required—just simple ingredients and minimal prep time!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2-3 servings
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
1 large English cucumber
4 imitation crab sticks, diced
½ avocado, diced
2 tablespoons Kewpie mayo
2 tablespoons whipped cream cheese
1 ½ tablespoons soy sauce
2 teaspoons toasted sesame seeds
Instructions
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Slice the cucumber into thin rounds (⅛ inch thick) using a mandolin or sharp knife.
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Dice the avocado and chop imitation crab into bite-sized pieces.
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In a jar, mix together Kewpie mayo, whipped cream cheese, soy sauce, and sesame seeds until smooth.
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Add cucumber, avocado, and crab to the jar and shake well to coat.
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Serve immediately or chill for a more refreshing bite. Garnish with extra sesame seeds if desired.
Notes
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To make this dish vegan, swap imitation crab for a plant-based alternative and use vegan mayo and cream cheese.
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For extra flavor, add a spicy kick with sriracha or chili flakes.
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For a more authentic taste, swap imitation crab for real crab.
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Store leftovers in an airtight container in the fridge for up to 2 days.
Find it online: https://recipesbyjanet.com/easy-california-roll-cucumber-salad/
