Delicious California Roll Cucumber Salad
A fresh, easy-to-make salad featuring all the beloved flavors of a California roll, perfect for a light meal or side dish.
- Prep Time: 15
- Total Time: 15
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-Inspired
Ingredients
Scale
- 1 large cucumber (thinly sliced into half-moons)
- 2/3 cup imitation crab
- 1/2 avocado (diced into 1/2-inch cubes)
- 1/2 cup shredded carrot
- 1/3 cup cream cheese (softened to room temperature)
- 3 tbsp mayonnaise
- 1.5 tbsp soy sauce (low sodium preferred)
- 1 tbsp rice vinegar
- 1/4 tsp grated fresh ginger
- 1/2 tsp toasted sesame oil
- 1 tbsp furikake
- seaweed squares
- sriracha (to taste)
- 2 tbsp thinly sliced green onions
Instructions
- Slice the cucumber thinly into half-moons.
- Place the sliced cucumber on paper towels to absorb excess moisture.
- Combine the softened cream cheese, mayonnaise, soy sauce, rice vinegar, grated fresh ginger, and toasted sesame oil in a small bowl.
- Whisk the dressing mixture until smooth and well blended.
- In a large lidded container, combine the drained cucumber half-moons, imitation crab, diced avocado, and shredded carrot.
- Pour the creamy dressing mixture over the vegetables and crab.
- Add half of the furikake to the container.
- Close the lid tightly on the container.
- Shake vigorously for 15-20 seconds, gently tossing and rotating the container to coat all ingredients evenly.
- Transfer the salad to a serving bowl or individual plates.
- Top with the remaining furikake.
- Garnish with thinly sliced green onions.
- Garnish with seaweed squares.
- Serve immediately with sriracha on the side for those who prefer extra heat.
Notes
Ensure cream cheese is at room temperature for a smooth dressing.
Don’t skip draining the cucumber for a crispier salad.
Shake gently to coat without mashing the avocado.
Add half the furikake fresh at the end for best texture.