California Roll Cucumber Salad Recipe
Introduction
Love the flavors of sushi but not the hassle of rolling it up? This California Roll Cucumber Salad captures everything you love—cool cucumber, creamy avocado, sweet crab (or imitation crab), and a tangy sesame-soy dressing—all in a fresh, crunchy bowl. It’s light, refreshing, and incredibly satisfying, perfect for a quick meal or appetizer.
Ingredients
- 1 large cucumber, thinly sliced
- 1 cup imitation crab meat, shredded
- 1 avocado, diced
- 1/4 cup green onions, sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon sesame seeds
- Salt and pepper to taste
Instructions
- Step 1: Slice the cucumber into thin rounds using a sharp knife or mandoline. Dice the ripe avocado carefully to avoid mashing, and chop the green onions including both white and green parts.
- Step 2: In a large bowl, combine the cucumber slices, shredded imitation crab meat, diced avocado, and sliced green onions. Toss gently to mix.
- Step 3: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper until well combined. Adjust seasoning to taste.
- Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Cover and chill in the refrigerator for at least 15 minutes to let flavors meld.
- Step 5: Sprinkle sesame seeds on top before serving for added crunch and visual appeal. Serve chilled.
Tips & Variations
- Use a mandoline slicer for perfectly thin cucumber slices.
- Choose ripe avocados that yield slightly when pressed for best texture.
- Let the salad chill longer than 15 minutes for deeper flavor.
- Add a teaspoon of sriracha or red pepper flakes for a spicy twist.
- Substitute imitation crab with marinated tofu or chickpeas for a vegan version.
- Mix in fresh herbs like cilantro or mint to brighten the flavors.
- Include thinly sliced radishes or bell peppers for extra crunch.
- Incorporate diced mango or pineapple for a sweet, tropical flair.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may soften over time, so it’s best enjoyed fresh. To keep ingredients crisp, you can store the dressing separately and toss just before serving. Reheat is not recommended as this is a cold salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh crab meat instead of imitation crab?
Absolutely! Fresh crab meat will give your salad a more authentic flavor. Just adjust the quantity according to your taste preferences.
How long can I store the salad in the fridge?
You can store the salad for up to 2 days in the refrigerator. Keep in mind that cucumbers may lose some of their crunch over time.
Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce, this salad is gluten-free. Always check ingredient labels to be certain.
Can I make this salad ahead of time?
Yes! You can prepare the salad components in advance, but add the dressing just before serving to keep the texture fresh and crisp.
What can I serve with this salad?
This salad pairs wonderfully with grilled chicken, shrimp, sushi rolls, or as a light appetizer for any meal.
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California Roll Cucumber Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
California Roll Cucumber Salad is a refreshing and easy-to-make dish inspired by the flavors of a classic California sushi roll. It combines crisp cucumber, creamy avocado, and sweet shredded imitation crab meat with a tangy sesame-soy dressing. This no-cook salad is perfect for a light lunch, appetizer, or side dish, offering the delicious taste of sushi without the hassle of rolling or rice. It’s gluten-free, low-carb friendly, and ready in minutes, making it a fresh and satisfying choice for warm weather or any time you crave sushi flavors in a simpler form.
Ingredients
Salad Ingredients
- 1 large cucumber, thinly sliced
- 1 cup imitation crab meat, shredded
- 1 avocado, diced
- 1/4 cup green onions, sliced
Dressing Ingredients
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
Garnish
- 1 teaspoon sesame seeds
Instructions
- Prepare the Vegetables: Slice the cucumber thinly into rounds using a sharp knife or mandoline slicer. Dice the ripe avocado carefully into bite-sized pieces without mashing. Slice the green onions, including both white and green parts, for flavor and color.
- Combine the Ingredients: In a large mixing bowl, gently toss together the sliced cucumber, shredded imitation crab meat, diced avocado, and sliced green onions to evenly distribute the ingredients.
- Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper until the mixture is smooth and well combined. Adjust seasoning to taste.
- Toss and Chill: Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
- Garnish and Serve: Before serving, sprinkle sesame seeds on top for added crunch and visual appeal. Serve chilled for best flavor and texture.
Notes
- Use a mandoline slicer for perfectly thin cucumber slices and easier prep.
- Choose ripe avocados that yield slightly to gentle pressure for creaminess.
- Let the salad chill longer than 15 minutes for more enhanced flavors if time permits.
- Adjust the amount of soy sauce, sugar, and seasoning according to personal taste preferences.
- For variations, add thinly sliced radishes, bell peppers, crushed peanuts, seaweed, or fresh herbs like cilantro or mint.
- To make it vegan, substitute imitation crab with marinated tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Keywords: California roll salad, cucumber salad, imitation crab salad, no-cook salad, Japanese salad, gluten-free salad, low-carb salad, avocado salad, sesame dressing, summer salad
