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California Roll Cucumber Salad Recipe

California Roll Cucumber Salad Recipe
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★★★★★

5.1 from 12 reviews

A refreshing California Roll Cucumber Salad that combines crisp cucumbers, creamy avocado, and savory imitation crab meat tossed in a flavorful sesame-soy dressing. This salad captures the essence of a classic California roll in a light, easy-to-make dish perfect for a side or a light meal.

Ingredients

Scale

Salad Base

  • 2 large cucumbers, thinly sliced
  • 1 cup imitation crab meat, shredded
  • 1 avocado, diced
  • 2 green onions, finely chopped

Dressing

  • 1/4 cup mayonnaise (preferably Japanese Kewpie mayo)
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha (optional, for a spicy kick)

Garnishes

  • 1 tablespoon toasted sesame seeds
  • 1 sheet nori, thinly sliced into strips (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare Cucumbers: Thinly slice the cucumbers and place them in a colander. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture. Afterward, gently pat the cucumbers dry with paper towels to avoid sogginess.
  2. Make the Dressing: In a medium bowl, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, and sriracha (if using) until the mixture is smooth and well blended.
  3. Mix Main Ingredients: Add the shredded imitation crab meat and diced avocado into the bowl with the dressing. Gently toss to coat the ingredients evenly, being careful not to mash the avocado.
  4. Combine Salad: Add the prepared cucumbers and chopped green onions to the bowl. Stir gently again to combine all ingredients without breaking up the avocado pieces.
  5. Add Garnishes and Season: Sprinkle the toasted sesame seeds and nori strips on top of the salad. Taste and adjust seasoning with salt and pepper as needed.
  6. Chill and Serve: Refrigerate the salad for 15-20 minutes to let the flavors meld. Serve chilled for the best taste experience.

Notes

  • Using Japanese Kewpie mayonnaise adds a distinctive creamy and slightly sweet flavor that complements the salad well.
  • Slicing cucumbers thinly and salting them helps keep the salad crisp and prevents it from becoming watery.
  • The nori strips add a subtle seaweed flavor, mimicking the traditional California roll, but they can be omitted if unavailable.
  • Adjust the sriracha amount to control the spiciness or leave it out for a milder flavor.
  • This salad is best served fresh but can be stored in the refrigerator for up to 1 day without losing texture.

Nutrition

Keywords: California roll salad, cucumber salad, imitation crab salad, Japanese salad, avocado salad, no-cook salad, easy side dish

Find it online: https://thefoodrecipe.com/california-roll-cucumber-salad-recipe/