Description
This Easy California Roll Cucumber Salad is a fresh and light twist on the classic California roll, perfect for those who want the flavors of sushi without the fuss. Crisp cucumber, creamy avocado, imitation crab, and a tangy dressing come together to create a refreshing dish that’s both healthy and satisfying. Ideal as a side dish, snack, or light meal!
Ingredients
- 2 large cucumbers, thinly sliced
- 1 ripe avocado, diced
- 1/2 cup imitation crab meat (or real crab if preferred), shredded
- 1 tbsp sesame seeds (optional, for garnish)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (low-sodium preferred)
- 1 tsp sesame oil
- 1 tsp honey or sugar (optional, for sweetness)
- 1/2 tsp ground ginger (optional)
- 1 tbsp chopped green onions (for garnish)
Instructions
-
Prepare the Cucumbers:
Slice the cucumbers thinly using a sharp knife or mandolin. If desired, you can lightly salt the cucumbers and let them sit for 5 minutes to draw out excess water, then pat dry with paper towels. This step is optional but can help keep the salad from becoming too watery. -
Prepare the Salad Ingredients:
In a large bowl, combine the sliced cucumbers, diced avocado, and shredded imitation crab meat. Gently toss to combine, being careful not to mash the avocado. -
Make the Dressing:
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or sugar), and ground ginger (if using). Adjust the seasoning to taste, adding more honey for sweetness or soy sauce for saltiness. -
Dress the Salad:
Pour the dressing over the cucumber, avocado, and crab mixture. Toss gently to coat all the ingredients evenly. -
Garnish and Serve:
Sprinkle sesame seeds and chopped green onions over the top for garnish. Serve immediately for the best flavor and freshness, or refrigerate for 15-30 minutes for a cooler, more marinated taste.
Notes
- For a low-carb version, you can skip the imitation crab and add extra veggies or even grilled shrimp.
- If you prefer a spicier kick, you can add a bit of sriracha or chili flakes to the dressing.
- This salad pairs wonderfully with other Asian-inspired dishes like sushi rolls or teriyaki chicken.
- The salad is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Bake
- Cuisine: Japanese, Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg