California Roll Cucumber Salad

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If you love the flavors of sushi but want something faster, lighter, and completely no-cook, this California Roll Cucumber Salad is exactly what you need. Crisp cucumbers, creamy avocado, and sweet crab come together in a silky dressing that delivers classic California roll flavor—without rolling, rice, or stress. Ready in minutes, this refreshing salad is perfect for busy lunches, warm-weather dinners, or effortless entertaining.

Ingredients

For the Salad

• English cucumbers, thinly sliced
• Imitation crab or real crab meat
• Ripe avocado, cubed

For the Dressing

• Mayonnaise
• Cream cheese (softened)
• Soy sauce (low sodium preferred)
• Sesame seeds (optional garnish)

Instructions for California Roll Cucumber Salad

1. Slice the cucumbers into thin, even rounds using a sharp knife or mandolin.
2. Drain excess moisture by lightly salting the cucumbers and letting them sit in a colander for 10–15 minutes. Pat dry.
3. Prepare the dressing by mixing mayonnaise, cream cheese, and soy sauce until smooth.
4. Combine ingredients in a large bowl: crab, avocado, and dressing.
5. Add cucumbers and gently fold until evenly coated.
6. Serve immediately, garnished with sesame seeds if desired.

Pro Tips

• Use English cucumbers for the crunchiest texture and least water.
• Add avocado last to keep it from breaking down.
• Taste before serving and adjust soy sauce to your preference.
• Chill for 5 minutes for extra-refreshing flavor.

Why This Recipe Works

• Fast and beginner-friendly
• No cooking required
• Light yet satisfying
• Perfect balance of creamy and crunchy
• Budget-conscious and versatile

Substitutions & Variations

• Vegetarian: Swap crab for firm tofu.
• Seafood Twist: Use cooked shrimp or smoked salmon.
• Lighter Dressing: Replace cream cheese with Greek yogurt.
• Spicy: Add sriracha or chili flakes.
• Sweet Note: Mix in diced mango for contrast.

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Prep cucumbers and dressing up to 24 hours ahead; store separately.
• Storage: Refrigerate leftovers in an airtight container for up to 24 hours.
• Reheating: Not needed—serve cold only.
• Freezing: Not recommended due to cucumber and avocado texture.

Serving Ideas for California Roll Cucumber Salad

• Serve alongside miso soup
• Pair with grilled chicken or teriyaki salmon
• Enjoy as a light lunch with seaweed snacks
• Add to a sushi-inspired dinner spread

Nutrition (Per Serving Estimate)

• Calories: ~200
• Protein: 5g
• Carbohydrates: 10g
• Fat: 15g
• Fiber: 3g
• Sodium: Moderate

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, but combine everything just before serving for the best texture.

What cucumbers work best?

English cucumbers are ideal because they’re crisp and less watery.

Is this salad gluten-free?

Yes, if you use gluten-free soy sauce.

Why does it get watery?

Cucumbers release moisture—salting and draining prevents this.

Can I skip the cream cheese?

Absolutely. Greek yogurt works well for a lighter version.

This California Roll Cucumber Salad proves that big flavor doesn’t need big effort. Fresh, creamy, and irresistibly crunchy, it’s the perfect way to enjoy sushi-inspired goodness in just minutes. Whether for lunch, a party, or a quick side dish, this recipe belongs on repeat.

California Roll Cucumber Salad

Olivia taling

This California Roll Cucumber Salad delivers all the classic sushi flavors you love in a quick, no-cook dish. Crisp English cucumbers, creamy avocado, tender crab, and a silky soy dressing come together for a light, refreshing salad perfect for lunch or entertaining.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad

Cuisine Japanese-Inspired

Servings 4 servings

Calories 210 kcal

Equipment

• sharp knife or mandolin
• cutting board
• colander
• Mixing bowls
• mixing spoon

Ingredients

  

• 2 English cucumbers, thinly sliced
• 1 cup imitation crab or real crab meat, chopped
• 1 ripe avocado, cubed
• 1/3 cup mayonnaise
• 2 tbsp cream cheese, softened
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp sesame seeds (optional garnish)

Instructions

 

• Slice the cucumbers into thin, even rounds using a sharp knife or mandolin.
• Lightly salt the cucumbers and let them sit in a colander for 10–15 minutes to drain excess moisture. Pat dry.
• In a small bowl, mix mayonnaise, softened cream cheese, and soy sauce until smooth and creamy.
• In a large bowl, combine crab and avocado. Add the dressing and gently mix.
• Add the drained cucumbers and gently fold until evenly coated.
• Serve immediately, garnished with sesame seeds if desired.

Notes

Best served immediately for peak freshness. Lightly salt and drain cucumbers to prevent excess moisture. Add avocado last to keep it from breaking down. Adjust soy sauce to taste. Do not freeze, as cucumbers and avocado will lose texture.

Keyword california roll salad, cucumber crab salad, no cook cucumber salad, sushi inspired salad

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