California Roll Cucumber Salad
A light and crunchy salad capturing the flavors of a California roll without the fuss of rolling sushi. Perfect for quick lunches, potlucks, or as a fresh side dish.
Ingredients
Salad Ingredients
- 2 medium medium cucumbers, seeded if very watery English or Persian cucumbers work best.
- 1 cup imitation crab meat, shredded Also labeled as surimi.
- 1 each avocado, diced Choose slightly firm for best texture.
- 1/4 cup rice vinegar Can be replaced with seasoned rice vinegar.
- 1 tablespoon soy sauce Low-sodium if preferred.
- 1 teaspoon sesame oil Toasted sesame oil can enhance flavor.
- 1 tablespoon sesame seeds Toasted if possible for optimal flavor.
- 2 each green onions (scallions), thinly sliced
- Salt and pepper To taste.
Instructions
Preparation
- Thinly slice the cucumbers and place them into a large mixing bowl, aiming for uniform slices.
- Add the shredded imitation crab, diced avocado, and sliced green onions to the cucumbers, and gently fold these ingredients together.
- In a small bowl, whisk rice vinegar, soy sauce, sesame oil, and a pinch of salt and pepper until combined. Taste and adjust salt if needed.
- Pour the dressing over the salad and toss gently with a spatula or salad tongs, taking care not to mash the avocado.
- Sprinkle sesame seeds over the top for a nutty finish.
- Serve immediately, or chill for 10–15 minutes for a cooler, crisper bite.
Notes
For maximum cucumber crunch, dress the salad just before serving. This salad can be served chilled alongside grilled proteins or as a refreshing taco/salad filling.