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California Roll Cucumber Salad

California Roll Cucumber Salad

A cold, creamy cucumber salad with crab and avocado inspired by the classic sushi roll.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Asian
Servings 4 servings
Calories 129 kcal

Equipment

  • Mixing bowl
  • Mandoline or sharp knife

Ingredients
  

Main Ingredients

  • 1 large English cucumber thinly sliced
  • 4 oz imitation crab sticks diced, about 4 sticks
  • ½ ripe avocado diced
  • 2 tbsp Japanese mayonnaise
  • 2 tbsp whipped cream cheese
  • 1 tbsp low sodium soy sauce plus 1 tsp more
  • 2 tsp sesame seeds toasted

Instructions
 

Cooking

  • Slice. Cut the cucumber into thin rounds or half moons and dice the crab and avocado.
  • Dress. Stir the mayonnaise, whipped cream cheese, and soy sauce together until smooth.
  • Toss. Fold the crab and avocado into the dressing, then add the cucumber and toss lightly.
  • Serve. Top with toasted sesame seeds and serve chilled.

Notes

Substitutions: Use lump crab meat for imitation crab or regular mayonnaise with a splash of rice vinegar.
Tips: Add the avocado last and drain any liquid from the cucumber.
Storage: Refrigerate for 1 to 2 days and do not freeze.
Keyword Avocado, California Roll Cucumber Salad, Imitation Crab, Sesame Seeds, Soy Sauce