California Roll Cucumber Salad
A refreshing and quick salad inspired by California roll flavors, combining crunchy cucumbers, creamy avocado, and a light sesame-ginger dressing.
Ingredients
Main ingredients
- 3 pieces Persian or large English cucumbers, thinly sliced Super crisp and refreshing.
- 1 large avocado, diced Adds creamy, buttery richness.
- 1 cup imitation crab or real crab, shredded For vegetarian twist, use seasoned hearts of palm.
- 2 tablespoons black sesame seeds For sesame kick and visual contrast.
- 2 pieces green onions, thinly sliced Bright oniony pop.
- 1/4 cup mayonnaise Use Japanese Kewpie for authenticity, or light mayo for fewer calories.
- 1 tablespoon rice vinegar Adds tang.
- 1 teaspoon soy sauce For umami (or tamari for gluten-free).
- 1 teaspoon toasted sesame oil A little goes a long way.
- 1 teaspoon honey or agave Balances the acidity.
- 1 teaspoon grated ginger Fresh zing.
- 1 small carrot, julienned (optional) Color and crunch.
- to taste none pickled ginger and nori strips for garnish (optional) Enhances California roll vibe.
Instructions
Preparation
- Wash, trim, and thinly slice cucumbers into rounds or half-moons.
- In a small bowl whisk together mayonnaise, rice vinegar, soy sauce, sesame oil, honey, and grated ginger until glossy and smooth.
- Fold in shredded crab (or substitute) and diced avocado into the cucumbers.
- Pour the dressing over the cucumber mixture and toss gently.
- Sprinkle black sesame seeds, sliced green onions, nori strips, and pickled ginger on top.
Notes
Store leftovers in an airtight container for up to 24 hours; toss before serving. For a lighter option, mix yogurt with mayo.