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Recipe compliments of www.ITISAKEEPER.com

A close-up of a California Roll Cucumber Salad in a bowl, featuring sliced cucumbers, shredded crab sticks, and green onions mixed together.

California Roll Cucumber Salad

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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.
Prep Time : 10 minutes
Chill Time : 4 hours
Total Time : 4 hours 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Calories: 233kcal
Author: Christina Hitchcock

Equipment

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.

MY NOTES