California Roll Cucumber Salad: Fresh, Crunchy, and Customizable

Enjoy the fresh flavors of California Roll Cucumber Salad, a delightful and customizable dish with vibrant ingredients.

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Prep Time 15

Chilling Time 10

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: California

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Cucumbers sliced thinly
1 medium Avocado diced
8 ounces Imitation Crab chopped
3 stalks Green Onions finely chopped

For the Dressing

1 tablespoon Soy Sauce or tamari for gluten-free
1 tablespoon Rice Vinegar or apple cider vinegar
1 teaspoon Sesame Oil
1 teaspoon Sugar omit for keto
1 tablespoon Sriracha Mayo optional

For Garnish

2 tablespoons Toasted Sesame Seeds

Equipment

Sharp Knife
mandoline
Mixing bowl
Whisk
spatula
Airtight Container

Method

Preparation Steps

Slice firm cucumbers thinly using a sharp knife or mandoline. If watery, sprinkle with salt and let rest for 10 minutes. Pat dry.
In a small bowl, combine soy sauce, rice vinegar, sesame oil, and sugar. Whisk until sugar is dissolved. Mix in sriracha mayo if desired.
In a large bowl, combine cucumbers, imitation crab, avocado, and green onions. Toss gently without mashing the avocado.
Drizzle dressing over the salad, tossing gently to coat the ingredients evenly.
Sprinkle with toasted sesame seeds and additional green onions if desired. Serve immediately or chill for 10 minutes.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 1-2 days, keeping avocado and dressing separate until serving.

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