California Roll Cucumber Salad (Print)

Crisp cucumbers, creamy avocado, and savory crab combine in a fresh sushi-inspired salad.

# Components:

→ Salad

01 - 2 English cucumbers, sliced into 1/8-inch thick rounds
02 - 1 cup crab meat or imitation crab, diced
03 - 1 avocado, cubed

→ Dressing

04 - 1/4 cup mayonnaise
05 - 2 oz cream cheese
06 - 2 tablespoons soy sauce
07 - 1 tablespoon sesame seeds for garnish

→ Optional Add-Ons

08 - 1/4 cup chopped scallions
09 - 1/4 cup chopped radishes

# Directions:

01 - Slice cucumbers into 1/8-inch thick rounds using a mandolin or sharp knife. Sprinkle lightly with salt and drain in a colander for 15-20 minutes. Pat dry thoroughly with paper towels to remove excess moisture.
02 - In a large mixing bowl, combine drained cucumber slices, diced crab, and cubed avocado. Add scallions and radishes if desired.
03 - In a separate bowl, whisk together mayonnaise, cream cheese, soy sauce, and half the sesame seeds. Start with half of the mayo and cream cheese, adjusting for preferred creaminess and taste.
04 - Pour dressing over cucumber mixture and toss gently to evenly coat all components.
05 - Serve immediately, garnished with remaining sesame seeds. For a colder salad, chill briefly before serving.

# Chef Secrets:

01 -
  • It tastes like you ordered it from a sushi restaurant, but you made it in your kitchen wearing whatever you want.
  • No cooking means no heat, no mess, and the kind of refreshing bite that saves you on warm days.
  • The creamy dressing clings to crisp cucumber slices in a way that feels indulgent but totally light.
02 -
  • Salt the cucumbers early and let them drain completely, or your salad will taste watery and the dressing will dilute within minutes of assembly.
  • Never add the avocado until you're ready to serve, because it browns and oxidizes faster than you'd expect, even when you think you've bought it at the perfect ripeness.
  • The dressing is forgiving, so taste it before mixing everything together and adjust the mayo, cream cheese, or soy sauce until it feels balanced to your palate.
03 -
  • A mandoline slicer is a worthwhile investment if you make this more than once, because uniform thin slices look beautiful and cook evenly through the dressing.
  • If you love wasabi, add just a tiny dab to the dressing for a sushi bar kick that surprises and delights everyone who tastes it.
  • Toast your sesame seeds in a dry skillet for two minutes before using them, and the whole salad suddenly smells like an upscale Japanese restaurant.
Back