Description
This Easy California Roll Cucumber Salad is a refreshing and light alternative to traditional sushi rolls. Packed with fresh flavors and simple to prepare, it’s perfect for a quick lunch or as a side dish for a Japanese-inspired meal.
Ingredients
Scale
Cucumber Salad:
- 2 large cucumbers (spiralized or thinly sliced)
- 1 cup imitation crab meat (shredded)
- 1 medium avocado (diced)
- 1 medium carrot (julienned)
Dressing:
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- 1 tablespoon green onions (sliced)
- Optional nori strips for garnish
Instructions
- Cucumber Salad: In a large bowl, combine cucumbers, shredded imitation crab meat, diced avocado, and julienned carrot.
- Pour the dressing over the cucumber mixture and gently toss to coat.
- Sprinkle with sesame seeds and green onions. Garnish with nori strips if desired.
- Serve immediately for the best texture.
In a small bowl, whisk together mayonnaise, rice vinegar, soy sauce, and sesame oil until smooth.
Notes
- You can substitute real crab meat for imitation crab.
- For a lighter version, use Greek yogurt in place of mayonnaise.
- If preparing ahead, keep the dressing separate and toss just before serving to prevent the cucumbers from releasing too much water.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: about 1 cup
- Calories: 160
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
