This Easy California Roll Cucumber Salad is a light, healthy twist on sushi, featuring crunchy cucumber, creamy avocado, imitation crab, and a tangy dressing—perfect for a quick lunch or side dish.
Ingredients
- 1 large English cucumber
- 4 imitation crab sticks
- ½ avocado
- 2 tbsp Kewpie mayo
- 2 tbsp whipped cream cheese
- 1½ tbsp soy sauce
- 2 tsp toasted sesame seeds
Instructions
-
Slice the cucumber into thin rounds (about ⅛ inch thick). Thinner slices absorb more flavor. A mandolin makes this faster, but a sharp knife works too.
-
Dice the avocado into small cubes and chop the imitation crab into bite-sized pieces. Try to keep them all about the same size for consistency.
-
In a container or jar, combine Kewpie mayo, whipped cream cheese, soy sauce, and sesame seeds. Mix until smooth.
-
Add the cucumber, avocado, crab, and dressing to the container. Shake well until everything is coated. If you don’t have a jar, stir gently in a bowl.
-
Serve the salad straight from the jar or in a bowl. Top with extra sesame seeds for a crunchy finish. Enjoy right away or chill for a more refreshing bite.