Description
This Easy California Roll Cucumber Salad is a fresh and vibrant dish inspired by the classic sushi roll. Featuring crisp cucumber slices, creamy avocado, and shredded imitation crab, it’s tossed in a tangy yet slightly sweet sesame dressing. Quick to prepare and perfect as a light lunch or side dish, this salad brings all the delicious flavors of a California roll into a refreshing and easy-to-make bowl.
Ingredients
Scale
Salad Ingredients
- 2 large cucumbers, thinly sliced
- 1 ripe avocado, diced
- 1/2 cup imitation crab meat (or real crab if preferred), shredded
Dressing Ingredients
- 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)
Garnish
- 1 tbsp sesame seeds (optional, for garnish)
- 1 tbsp chopped green onions (for garnish)
Instructions
- Prepare the Cucumbers: Slice the cucumbers thinly using a sharp knife or mandolin. Optionally, lightly salt the cucumber slices and let them sit for 5 minutes to draw out excess water, then pat dry with paper towels to prevent the salad from becoming watery.
- Prepare the Salad Ingredients: In a large bowl, combine the sliced cucumbers, diced avocado, and shredded imitation crab meat. Gently toss to mix without mashing the avocado to maintain its creamy texture.
- Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey or sugar (if using), and ground ginger (if using). Taste and adjust the sweetness or saltiness by adding more honey or soy sauce as desired.
- Dress the Salad: Pour the dressing over the cucumber, avocado, and crab mixture. Toss gently to coat all ingredients evenly ensuring balanced flavor throughout the salad.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the top for added texture and flavor. Serve immediately for the freshest taste, or refrigerate for 15-30 minutes to allow flavors to meld and serve chilled.
Notes
- Lightly salting cucumbers and draining them helps prevent excess water in the salad.
- Use low-sodium soy sauce to control the saltiness of the dressing.
- For a vegan version, substitute the imitation crab with finely diced hearts of palm or artichoke hearts.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Adjust sweetness and seasoning in the dressing according to personal preference.
