California Roll Cucumber Salad (Printable)

Crisp cucumber and creamy avocado combine with crab in a flavorful sushi-style salad.

# What You’ll Need:

→ Salad

01 - 2 English cucumbers, sliced into 1/8-inch thick rounds
02 - 1 cup crab meat or imitation crab, diced
03 - 1 avocado, cubed

→ Dressing

04 - 1/4 cup mayonnaise
05 - 2 oz cream cheese, optional
06 - 2 tbsp soy sauce
07 - 1 tbsp sesame seeds

→ Optional Add-Ons

08 - 1/4 cup chopped scallions
09 - 1/4 cup chopped radishes

# How-To:

01 - Slice cucumbers into 1/8-inch thick rounds using a mandoline or sharp knife. Sprinkle lightly with salt and drain in a colander for 15-20 minutes. Pat dry thoroughly with paper towels to remove excess moisture.
02 - In a large mixing bowl, combine drained cucumber slices, diced crab, and cubed avocado. Add scallions and radishes if desired.
03 - In a separate bowl, whisk together mayonnaise, cream cheese if using, soy sauce, and half the sesame seeds. Start with half the mayo and cream cheese, adjusting to preferred creaminess and taste.
04 - Pour dressing over cucumber mixture and toss gently to evenly coat all components.
05 - Serve immediately garnished with remaining sesame seeds. For a colder salad, chill briefly before serving.

# Expert Advice:

01 -
  • Quick and Easy: Ready in just 10 minutes of active prep time.
  • No Cooking Required: A perfect heat-free meal for warm days.
  • Sushi Flavors: Delivers that classic crab-avocado-cucumber profile without the effort of rolling rice.
  • Refreshing: The crisp cucumbers and chilled dressing make it incredibly light.
02 -
  • Eat Fresh: This salad is best enjoyed within 24 hours and should not be frozen, as the avocado and cucumber textures will degrade.
  • Avocado Timing: Always add the avocado right before serving to prevent it from browning or getting too soft while tossing.
  • Mayo Choice: Using Japanese mayo (like Kewpie) adds a distinct sweetness and umami that elevates the dressing.
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