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California Roll Cucumber Salad
My California Roll Cucumber Salad Is an amazing take on the traditional California roll. Crunchy, fresh and it is a great way to use up any extra cucumbers from the garden. In just 10 minutes, you can whip up a light and refreshing side salad. You get the creamy avocado, crisp cucumber, savory crab, salty nori, and nutty sesame seeds all in one bite. The dressing often adds a touch of sweetness and tanginess.
Ingredients
Instructions
- Step 1
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.
- Step 2
Shred or chop up the crab sticks. Set aside.
- Step 3
In a large bowl, combine the spicy mayonnaise, cream cheese and soy sauce. Taste and adjust to personal preferences.
- Step 4
Dice or slice the avocado. Set aside.
- Step 5
Lightly compress the cucumbers to extract a bit of the water content and pour out.
- Step 6
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.
- Step 7
Add the crab meat and avocado, stir to combine well.
- Step 8
Add the green onions or sesame seeds, if using.
- Step 9
Refrigerate the cucumber salad for at least 2 hours or overnight.
Tips & Tricks
Per serving
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