Tasty California Roll Cucumber Salad

Short description

This refreshing Cucumber Salad brings the beloved flavors of a California roll together in a light, chilled dish—thinly sliced cucumbers, shredded imitation crab, creamy avocado, and a tangy-sweet sesame soy dressing.

Why You’ll Love This Recipe

• All the California roll flavor without the rice or seaweed
• Bright and crunchy with tender crab and creamy avocado
• Simple and fast to prepare in under 15 minutes
• Perfect served chilled—ideal for warm weather or as a crisp side dish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium cucumbers, thinly sliced
• 1 cup imitation crab meat, shredded
• 1 medium avocado, diced
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon granulated sugar
• 1 teaspoon toasted sesame seeds
• A pinch of red pepper flakes (optional)

Directions

1. In a large bowl, combine the thinly sliced cucumbers and shredded imitation crab meat.
2. Gently fold in the diced avocado, being careful not to mash the pieces.
3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves completely.
4. Pour the dressing over the cucumber‑crab mixture and toss gently to coat evenly.
5. Sprinkle the toasted sesame seeds and a pinch of red pepper flakes on top if using.
6. Let the salad chill in the refrigerator for about 10 minutes before serving to let flavors meld.

Servings and timing

• Serves: 2–3 as a side dish
• Prep time: ~10 minutes
• Chill time: ~10 minutes
• Total time: ~20 minutes

Variations

• Rice addition: Serve over sushi rice or quinoa for a more filling salad.
• Protein swap: Substitute shredded cooked shrimp or real crab in place of imitation crab.
• Flavor twist: Add thinly sliced radishes, cucumber ribbons, or mango for color and crunch.
• Spicy version: Stir some sriracha into the dressing for heat.
• Seaweed garnish: Sprinkle thin strips of nori or furikake for more sushi vibes.

Storage/reheating

• Storage: Keep in an airtight container in the refrigerator for up to 1 day.
• Best eaten chilled; do not freeze. Avocado may brown over time—eat soon for best texture and flavor.

FAQs

Can I use real crab meat instead of imitation crab?

Yes—fresh or canned crab meat works well for a more authentic flavor.

What if I don’t have sesame oil?

You can omit it or replace with a light drizzle of neutral oil; the salad may lack a bit of that toasted sesame note.

Can I substitute sugar with honey?

Yes—honey dissolves well and adds a subtle floral sweetness.

Is this salad gluten‑free?

Check your imitation crab and soy sauce—use gluten‑free versions if needed, then yes.

Will the avocado turn brown?

It may slightly discolor over a day. Eat within 1 day for the freshest look and taste.

Can I add other vegetables?

Yes—thinly sliced red onion, radishes, or even cucumber ribbons add crunch and color.

Is the salad too vinegar‑forward?

The rice vinegar balances with sugar and sesame oil; adjust to taste if you prefer less tang.

Can I prep this ahead?

You can prep the cucumbers and crab earlier, but add avocado and dressing shortly before serving to maintain texture.

Should I serve this with rice?

It works beautifully over sushi rice or mixed greens if you want a more substantial dish.

Can I increase the spice level?

Yes—add more red pepper flakes or a dash of chili oil to taste.

Conclusion

This Tasty California Roll Cucumber Salad delivers classic sushi-inspired flavors in a quick, chilled, and satisfying salad. With its crisp cucumbers, creamy avocado, and flavorful dressing, it’s a light yet flavorful dish perfect for lunches, side dishes, or easy entertaining.

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