Name: California Roll Cucumber Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 Servings
Cuisine: American
Ingredients: 2 cucumbers; 8 ounces imitation crab sticks; 2 tablespoons spicy mayonnaise; 2 tablespoons whipped cream cheese; 2 tablespoons soy sauce; 1 avocado; green onions; sesame seeds

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California Roll Cucumber Salad

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Ingredients

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Instructions

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Instructions

Use a mandolin slicer to thinly slice the cucumbers. Place in a bowl or paper towel-lined plate and allow to sit as you prepare the rest of the salad.

Shred or chop up the crab sticks. Set aside.

In a large bowl, combine the spicy mayonnaise, cream cheese and soy sauce. Taste and adjust to personal preferences.

Dice or slice the avocado. Set aside.

Lightly compress the cucumbers to extract a bit of the water content and pour out.

Add the cucumbers to the dressing, about ¼ of the cucumbers at a time to ensure that all slices get equally coated in the dressing.

Add the crab meat and avocado, stir to combine well.

Add the green onions or sesame seeds, if using.

Refrigerate the cucumber salad for at least 2 hours or overnight.

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Tips & Tricks (5)

Prep Avocado Last-Minute 🥑
Cut and add avocado just before serving to prevent browning and maintain its creamy texture and vibrant green color.
Toast Sesame Seeds for Depth 🌰
Lightly toast sesame seeds in a dry pan for 2-3 minutes before adding to unlock their nutty flavor and enhance the overall taste profile.
Chill Cucumbers Beforehand ❄️
Refrigerate cucumber slices for at least 30 minutes before assembly to maximize crunchiness and keep the salad crisp throughout serving.
Balance Cream Cheese Properly 🥄
Whip the cream cheese with a splash of rice vinegar to lighten its density and help it coat evenly without overpowering other delicate flavors.
Pat Crab Sticks Dry 🦀
Gently pat imitation crab with paper towels before slicing to remove excess moisture, preventing the salad from becoming soggy and ensuring better texture distribution.