Name: California Roll Cucumber Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 Servings
Cuisine: American

From the Cook

1/8

California Roll Cucumber Salad

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Ingredients

Warning0 allergens identified

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 that creamy, vibrant green color that makes the salad visually stunning.
Toast Sesame Seeds Dry 🌰
Lightly toast sesame seeds in a dry skillet for 2-3 minutes to unlock their nutty flavor and add superior crunch compared to using them raw.
Balance Creamy & Tangy 🥄
Mix whipped cream cheese with spicy mayo in a 1:2 ratio, then add a squeeze of fresh lime juice to cut the richness and brighten the dressing's flavor profile.
Salt & Drain Cucumbers 💧
Slice cucumbers, toss with a pinch of salt, and let sit for 5 minutes before draining—this removes excess water that would otherwise dilute your dressing.
Warm Crab Sticks Gently 🦀
Briefly warm imitation crab under warm water or in a low oven before adding to enhance its texture and make it taste more authentic without drying it out.