California Roll Cucumber Salad
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.
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.