My California Roll Cucumber Salad Is an amazing take on the traditional California roll. Crunchy, fresh and it is a great way to use up any extra cucumbers from the garden. In just 10 minutes, you can whip up a light and refreshing side salad.
Need more summer salad inspiration? Try my spaghetti squash salad or this creamy cucumber salad.
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Why this California Roll Cucumber Salad Recipe is a Keeper
I love cucumber salad because it’s super light and refreshing, quick and easy. Try this low carb snack next time you’re craving a sushi roll.
- Deconstructed Favorite: It captures all the delicious flavors of a California roll (crab/imitation crab, avocado, cucumber, nori, sesame) in a lighter, refreshing, and easier-to-eat salad format.
- Flavor and Texture Explosion: You get the creamy avocado, crisp cucumber, savory crab, salty nori, and nutty sesame seeds all in one bite. The dressing often adds a touch of sweetness and tanginess.
- Quick and Easy to Make: Compared to rolling sushi, this salad is incredibly fast to assemble, making it perfect for a quick lunch, light dinner, or potluck contribution.
- Visually Appealing: The vibrant green of the cucumber and avocado, the white crab, and the dark flecks of nori and sesame seeds make for an attractive salad.
Can I Make my Own Spicy Mayonnaise?
Yes. Make your own spicy mayo with equal parts sriracha and mayonnaise Or you can add your own favorite spices such as smoked paprika or curry powder.
Pro Tip for this Tiktok Viral Salad
Chill Ingredients: Cold ingredients make for a more refreshing salad, especially on a warm day.
Ingredient Notes and Variation Suggestions for this Crispy Cucumber Salad Bowl
This best cucumber salad is so versatile. I like to experiment with flavors by using different ingredients.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Imitation Crab: Imitation crab meat is usually the easiest to find in stores and is the least expensive.
- Real Crab Meat: Diced crab can add a richer flavor.
- Shrimp: Cooked and chopped.
- Tuna (canned or cooked): For a different flavor profile.
- Smoked Salmon: Offers a smoky and luxurious twist.
- Tofu (firm or silken): For a vegetarian/vegan option, consider pan-fried or marinated tofu.
- Cucumbers: I like to use English cucumbers or Persian cucumbers for California roll salad.
- Other Veggies: Try adding in other veggies like shredded carrots, pickled ginger or thinly sliced bell peppers for extra crunch.
- Edamame: Adds a bit of sweetness and protein.
- Thinly Sliced Radishes: For a peppery bite.
- Mango: Adds a tropical sweetness.
- Spicy: Turn the heat up a notch by adding wasabi, hot peppers or hot sauce to your Asian-inspired dressing.
Special Equipment Needed for the Kani Salad
Sometimes there’s a step in a recipe that can go much faster with the right piece of kitchen equipment.
- Mandolin: Since sliced cucumber makes up the base for this viral California roll cucumber salad, a mandolin comes in handy for getting even, thin slices.
How to Make Asian Cucumber Salad Recipe
Make this light salad in 4 quick and easy steps. I like making this for an easy summer snack.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prepare Ingredients: Thinly slice the cucumbers and place in a bowl or paper towel-lined plate. Shred or chop the crab, and dice or slice the avocado.
- Make the Dressing: In a large bowl, combine the spicy mayonnaise, whipped cream cheese and soy sauce.
- Remove Moisture: Lightly compress the cucumbers to extract a bit of the water content. Add the cucumbers to the dressing.
- Assemble Salad: Add the crab meat and avocado to the salad and stir to combine. Add the green onions or sesame seeds and refrigerate for at least 2 hours.
Prep Ahead Suggestions
Prepare ingredients ahead of time to be able to whip up the full recipe whenever.
- Prepare Dressing: The dressing can usually be made a day or two in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld.
- Toast Sesame Seeds: Toasting sesame seeds enhances their nutty flavor. You can do this ahead of time and store them in an airtight container at room temperature.
- Cut Vegetables (with caveats): Cucumbers can be sliced or diced a few hours ahead, but it might release some water. Pat it dry before assembling the salad.
- Avocado: Avocado is best cut just before serving to prevent browning. If you must prep it ahead, toss it with a little lemon or lime juice and store it in an airtight container in the refrigerator, but it’s still prone to some discoloration.
How to Store, Reheat and Use Leftovers
- Storing: I like to store cucumber crab salad in a glass jar with a matching lid, like a mason jar. This allows me to be able to shake to mix it all up.
- Reheating: No need to reheat!
- Using Leftovers: Enjoy this viral tiktok recipe with Cold Sesame Noodles.
Common Questions About This Recipe
Can I Make a Vegetarian/Vegan Version?
Yes. Omit the crab and substitute with vegan cream cheese and extra vegetables.
How Do I Prevent the Avocado from Browning?
The best way to prevent avocado from turning brown is to get it in an airtight container as quickly as possible. You can also add a little lemon juice to it to help delay browning.
How Long Does it Last in the Refrigerator?
This creamy cucumber salad is really only good for a day in the fridge, so eat it as soon as possible.
Expert Tips for Making Creamy Surimi Salad Recipe
- Use High-Quality Ingredients: Fresh, ripe avocado and good-quality imitation crab will make a big difference in the taste.
- Don’t Overdress: Start with a smaller amount of dressing and add more to your liking. You want the ingredients to be coated, not swimming.
- Thin the Dressing: If you need to thin the dressing some, add a little bit of rice vinegar.
- Taste and Adjust Seasoning: Before serving, taste the salad and adjust the saltiness, sweetness, and acidity of the dressing as needed.
- Consider the Texture: Aim for a balance of creamy (diced avocado, dressing), crunchy (cucumber, optional carrots), and slightly chewy (nori).
- Make it a Meal: Add a scoop of cooked quinoa or rice to make the umami salad more substantial.
- Chopped Salad: Dice all the ingredients finely and add them to a seaweed wrap with sushi rice to enjoy a different way.
- Presentation Matters: Arrange the ingredients attractively in a bowl or on a platter. Garnish with a sprinkle of extra white sesame seeds, furikake, green onions or a drizzle of kewpie mayo.
- Serve with: Try my Grilled Asian Corn, and Summer Berry Trifle.
More Recipes You Might Like
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California Roll Cucumber Salad
California Roll Cucumber Salad is a great way to use up any extra cucumbers from the garden. In just 10 minutes, you can whip up a light and refreshing side salad.
Video
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Ingredients
- 2 Cucumbers
- 8 ounces Imitation crab sticks, Surami-style
- 2 Tablespoons Spicy mayonnaise
- 2 Tablespoons Whipped cream cheese
- 2 Tablespoons Soy sauce
- 1 Avocado
- Green onions, optional
- Sesame seeds, optional
Instructions
- Use a mandolin slicer to thinly slice the cucumbers. Place in a bowl or paper towel-lined plate and allow to sit as you prepare the rest of the salad.
- Shred or chop up the crab sticks. Set aside.
- In a large bowl, combine the spicy mayonnaise, cream cheese and soy sauce. Taste and adjust to personal preferences.
- Dice or slice the avocado. Set aside.
- Lightly compress the cucumbers to extract a bit of the water content and pour out.
- Add the cucumbers to the dressing, about ¼ of the cucumbers at a time to ensure that all slices get equally coated in the dressing.
- Add the crab meat and avocado, stir to combine well.
- Add the green onions or sesame seeds, if using.
- Refrigerate the cucumber salad for at least 2 hours or overnight
Christina’s Notes
- Use High-Quality Ingredients: Fresh, ripe avocado and good-quality imitation crab will make a big difference in the taste.
- Don’t Overdress: Start with a smaller amount of dressing and add more to your liking. You want the ingredients to be coated, not swimming.
- Thin the Dressing: If you need to thin the dressing some, add a little bit of rice vinegar.
- Taste and Adjust Seasoning: Before serving, taste the salad and adjust the saltiness, sweetness, and acidity of the dressing as needed.
- Consider the Texture: Aim for a balance of creamy (diced avocado, dressing), crunchy (cucumber, optional carrots), and slightly chewy (nori).
- Make it a Meal: Add a scoop of cooked quinoa or rice to make the umami salad more substantial.
- Chopped Salad: Dice all the ingredients finely and add them to a seaweed wrap with sushi rice to enjoy a different way.
- Presentation Matters: Arrange the ingredients attractively in a bowl or on a platter. Garnish with a sprinkle of extra white sesame seeds, furikake, green onions or a drizzle of kewpie mayo.
- Serve With: If you like this recipe, try Instant Pot Honey Asian Chicken, Asian Spicy Cucumber Salad or Grilled Asian Corn.
Helpful Tips for All RecipesThese quick tips will help you get perfect results every time.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
Calories: 233kcalCarbohydrates: 18gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 17mgSodium: 895mgPotassium: 478mgFiber: 5gSugar: 5gVitamin A: 283IUVitamin C: 10mgCalcium: 36mgIron: 1mg
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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