Go Back
–+ servings
California Roll Cucumber Salad

Savor the Crunch: California Roll Cucumber Salad Delight

Enjoy a light and refreshing California Roll Cucumber Salad, bursting with flavors and gluten-free goodness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Draining Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces English Cucumbers Thin skin and fewer seeds.
  • 8 ounces Imitation Crab or Crab Meat Can substitute with shrimp or tofu.
  • 1 piece Avocado Cut just before serving to prevent browning.
For the Dressing
  • 1/2 cup Mayonnaise Adjust to taste.
  • 4 ounces Cream Cheese Full-fat or low-fat options.
  • 2 tablespoons Soy Sauce Low-sodium preferred.
For Garnish
  • 1 tablespoon Sesame Seeds Optional, can substitute with sunflower seeds.

Equipment

  • Mixing Bowl
  • colander
  • spatula

Method
 

Preparation Steps
  1. Slice the English cucumbers into 1/8-inch thick rounds and sprinkle with salt. Let them sit for 15-20 minutes to draw out excess moisture.
  2. In a large bowl, combine the drained cucumber slices with the diced imitation crab and cubed avocado. Add mayonnaise, cream cheese, and soy sauce.
  3. Cover the bowl and mix gently until evenly coated.
  4. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours. Refresh with a splash of soy sauce before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 10gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Use English cucumbers to maintain crispness and cut the avocado just before serving to prevent browning.

Tried this recipe?

Let us know how it was!