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California Roll Cucumber Salad

A refreshing salad that captures the delicious flavors of a classic California roll without the hassle of rolling.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Fusion, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large English cucumber
  • 4 sticks imitation crab, diced
  • ½ whole avocado, diced
Dressing
  • 2 tablespoons Kewpie mayonnaise
  • 2 tablespoons whipped cream cheese
  • 1½ tablespoons soy sauce
  • 2 teaspoons toasted sesame seeds

Method
 

Preparation
  1. Using a sharp knife or mandoline, slice your English cucumber into thin rounds, about ⅛ inch thick.
  2. Dice your imitation crab sticks into bite-sized pieces and prepare diced avocado.
Mix Dressing
  1. In a large mixing bowl, whisk together Kewpie mayo, whipped cream cheese, soy sauce, and sesame seeds until smooth.
Combine Ingredients
  1. Add sliced cucumbers, diced crab, and avocado to the bowl. Toss gently to coat all ingredients.
Serve
  1. Serve immediately or chill for 10–15 minutes before serving. Sprinkle additional sesame seeds on top if desired.

Notes

For a low-carb option, replace imitation crab with cooked shrimp or real crab meat. Add sriracha or wasabi to the dressing for a spicy kick. Store in an airtight container for up to 2 days and add avocado just before serving for freshness.