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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 4 Servings

Calories: 228 kcal per serving

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

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.

Nutrition