California Roll Cucumber Salad
A fresh, crunchy salad that embodies the flavors of a California roll, featuring cucumber, crab, avocado, and a savory dressing.
Ingredients
Salad Base
- 2 large large English cucumbers Seeded and thinly sliced.
- 8 ounces imitation crab or real lump crab Shredded into bite-sized pieces.
- 1 ripe avocado Diced.
- 2 tablespoons rice vinegar Brightens the salad.
- 1 tablespoon soy sauce Use tamari for gluten-free.
- 1 tablespoon sesame oil For a toasty aroma.
- 1 teaspoon sugar or honey Softens the acid.
- 1 tablespoon toasted sesame seeds For texture and nuttiness.
- 2 scallions Thinly sliced.
- 1/4 cup shredded carrots Optional, for color and sweetness.
- a handful nori strips or crumbled toasted seaweed Optional.
- to taste salt and freshly ground black pepper For seasoning.
- to taste red pepper flakes or sriracha Optional, for extra heat.
Instructions
Preparation
- Slice the English cucumbers thinly, salt them lightly, and let sit for 5 minutes. Pat dry with paper towels.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar or honey, and a pinch of black pepper until smooth.
Assembly
- In a large mixing bowl, combine drained cucumbers, shredded crab, diced avocado, shredded carrots, and sliced scallions. Toss gently.
- Pour the dressing over the salad and toss carefully to coat. Sprinkle toasted sesame seeds and crumbled nori on top.
Serving
- Serve immediately or chill briefly. Best eaten within an hour.
Notes
For a creamier twist, fold in mayonnaise or Greek yogurt into the dressing. Substitute crab with hearts of palm or marinated tofu for a vegan version.