Easy California Roll Cucumber Salad
A refreshing and lighter version of California rolls, this salad captures the delightful flavors with crisp cucumbers, savory imitation crab, and creamy avocado.
Ingredients
Main ingredients
- 1 large English cucumber Ideal for salads due to its crisp texture.
- 4 pieces imitation crab sticks, chopped Can be substituted with real crab meat or tofu.
- ½ piece avocado, cubed Adds creaminess to the salad.
- 2 tablespoons Kewpie mayonnaise Japanese mayonnaise; can be substituted with Greek yogurt.
- 2 tablespoons whipped cream cheese Reduce for a lighter option or substitute with dairy-free alternatives.
- 1 ½ tablespoons soy sauce Use tamari for gluten-free option.
- 2 teaspoons sesame seeds, toasted Enhances the flavor and texture.
Instructions
Preparation
- Prep your workspace and ingredients by gathering a cutting board, knife, and mixing bowl. Wash your cucumber and avocado.
- Slice the cucumber in half lengthwise and scoop out the seeds. Cut it into thin half-moons.
- Chop the imitation crab sticks into bite-sized pieces.
- Cube the avocado carefully, removing the pit first.
Dressing and Assembly
- In a mixing bowl, combine the Kewpie mayonnaise, whipped cream cheese, and soy sauce. Mix until smooth.
- Add the sliced cucumber, chopped imitation crab, and cubed avocado to the bowl. Toss gently to coat with dressing.
Serving
- Toast the sesame seeds in a dry skillet over medium heat until golden brown, then sprinkle on top of the salad.
- Transfer the salad to a serving bowl and, if desired, chill for 10-15 minutes before serving.
- Serve and enjoy your Easy California Roll Cucumber Salad!
Notes
Best enjoyed fresh, but can be stored in an airtight container for 1-2 days. Avoid reheating.