Description
This California Roll Cucumber Salad offers a fresh, flavorful twist on the classic sushi roll in a light and refreshing salad form. Combining crisp cucumber slices with imitation crab, creamy avocado, and a tangy dressing of Kewpie mayo, whipped cream cheese, soy sauce, and toasted sesame seeds, this salad is quick to prepare and perfect for a light lunch or side dish.
Ingredients
Scale
Salad Ingredients
- 1 large English cucumber
- 4 imitation crab sticks, diced
- 1/2 avocado, diced
Dressing & Toppings
- 2 tablespoons Kewpie mayo
- 2 tablespoons whipped cream cheese
- 1 1/2 tablespoons soy sauce
- 2 teaspoons toasted sesame seeds
Instructions
- Slice Cucumber: Using a mandolin or a very sharp knife, carefully slice the large English cucumber into even 1/8 inch thick slices to ensure a crisp and uniform salad base.
- Combine Ingredients: In a large deli container or glass jar, add the sliced cucumber, diced imitation crab sticks, diced avocado, Kewpie mayo, whipped cream cheese, soy sauce, and toasted sesame seeds. Cover securely and shake vigorously until all ingredients are well combined and coated with the dressing.
- Serve: The salad can be enjoyed immediately. Eat directly from the jar for convenience or transfer the mixture into a serving bowl. Garnish with additional toasted sesame seeds if desired for an extra nutty flavor and appealing presentation.
Notes
- Using Kewpie mayo adds a characteristic umami flavor different from regular mayonnaise, but regular mayo can be substituted if unavailable.
- To keep the avocado from browning, add it just before serving or toss with a little lemon juice.
- This salad is best served fresh to maintain the crisp texture of the cucumber.
- Feel free to add a pinch of wasabi or pickled ginger for an extra sushi-inspired kick.
- For a gluten-free version, use tamari sauce instead of regular soy sauce.
