Irresistibly Easy California Roll Cucumber Salad for Summer Fun
A refreshing, no-cook California Roll Cucumber Salad perfect for summer gatherings.
Equipment
- Mixing bowl
- Colander
- Whisk
Ingredients
For the Salad
- 2 large English Cucumbers Substitution: Persian cucumbers for a different flavor.
- 1 cup Crab (or Imitation Crab) Substitution: Use imitation crab for a budget-friendly option.
- 1 medium Avocado Cube just before serving to maintain freshness.
For the Dressing
- 1/2 cup Mayonnaise Adjust to taste for the right balance.
- 4 oz Cream Cheese Optional: Can be adjusted or omitted based on dietary preferences.
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Seeds Optional garnish for added crunch.
Optional Add-Ons
- 2 tbsp Chopped Scallions
- 4 medium Chopped Radishes
Instructions
How to Make California Roll Cucumber Salad
- Slice English cucumbers into 1/8-inch thick rounds. Sprinkle with salt and let them drain in a colander for about 15-20 minutes. Pat dry to remove excess moisture.
- In a large mixing bowl, gently mix together the drained cucumbers, diced crab (or imitation crab), and cubed avocado to ensure even distribution of flavors.
- In a separate bowl, whisk together mayonnaise, cream cheese, soy sauce, and sesame seeds. Adjust the creamy ingredients to your liking for the perfect dressing.
- Pour the dressing over the cucumber mixture and carefully toss to combine, ensuring every bite is coated with deliciousness.
- Serve the salad immediately for the best texture or chill briefly in the fridge if you prefer it cold. Garnish with additional sesame seeds if desired.
Notes
Always use the freshest ingredients for the best flavor. Crisp cucumbers and ripe avocados make a world of difference.