Go Back

California Roll Cucumber Salad

A refreshing salad inspired by California rolls that combines crunchy cucumbers, creamy avocado, and imitation crab for a delightful twist on sushi that’s perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Japanese
Calories: 190
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cucumbers (English cucumbers preferred) Thinly sliced, cut into small matchsticks or bite-sized pieces.
  • 8 oz Imitation Crab or Crab Meat (or cooked shrimp or tofu for a vegetarian twist) Break into small pieces.
  • 1 medium Avocado Cubed just before serving for maximal freshness.
  • 2 tbsp Mayonnaise Light mayo is a great option for a healthier alternative.
  • 2 oz Cream Cheese Can substitute with Greek yogurt for added tang.
  • 2 tbsp Soy Sauce Recommend low-sodium for balanced flavor.
  • 1 tbsp Sesame Seeds Optional garnish for a crunchy finish.

Method
 

Preparation
  1. Thinly slice the cucumbers, then cut these slices into small matchsticks or bite-sized pieces.
  2. Prepare your crab (or shrimp/tofu) by breaking it into small, manageable pieces and placing them in a medium mixing bowl.
  3. Add the mayonnaise and softened cream cheese to the crab. Stir until you achieve a smooth and creamy consistency.
  4. Drizzle in the soy sauce, tasting as you go, and adjust seasoning as needed.
  5. Gently fold in the sliced cucumbers, keeping their delightful crunch intact.
  6. Just before serving, fold in the diced avocado to maintain its bright color and creaminess.
  7. Add a sprinkle of sesame seeds on top for extra texture and nutty flavor.

Notes

Store leftovers in an airtight container in the fridge and consume within two days to prevent cucumbers from getting soggy. Consider holding out the avocado until just before serving for freshness.