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California Roll Cucumber Salad

A bright, crunchy salad that captures the classic flavors of a California roll, deconstructed and perfect for quick weeknight meals or entertaining.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Fusion, Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large English cucumbers (or 3 Persian cucumbers) peeled into ribbons with a vegetable peeler
  • 8 oz imitation crab meat (or 6 oz cooked real crab)
  • 1 ripe avocado diced
  • 2 sheets roasted nori cut into thin strips
  • 2 tbsp rice vinegar
  • 1 tbsp low-sodium soy sauce or tamari
  • 1 tsp sesame oil
  • 1 tsp mirin or 1/2 tsp honey for a touch of sweetness, optional
  • 1 tbsp mayonnaise or Greek yogurt optional, for creamier texture
  • 1 tsp toasted sesame seeds
  • 2 green onions thinly sliced
  • 1/4 tsp toasted sesame oil for finishing
  • 1 pinch crushed red pepper optional

Method
 

Preparation
  1. Wash cucumbers and, using a vegetable peeler, slice long ribbons. Stop when you reach the seeds. Leave some peel stripes for color and extra fiber.
  2. Pull apart imitation or cooked crab into bite-sized pieces. If using canned crab, drain well. Toss crab with a teaspoon of mayo or Greek yogurt for creaminess.
  3. In a small bowl, combine rice vinegar, soy sauce/tamari, sesame oil, mirin or honey, and a pinch of crushed red pepper. Whisk until emulsified. If your dressing is too strong, add a teaspoon of water to mellow it.
Assembling
  1. Place cucumber ribbons in a large bowl, add crab, diced avocado, and green onions. Drizzle with dressing and gently toss to coat—avoid smashing the avocado.
  2. Garnish with nori strips and toasted sesame seeds. Add additional sesame oil or soy to taste. Serve immediately.

Notes

For a tangy twist, substitute lime juice for rice vinegar. Use Greek yogurt instead of mayo to reduce calories and add protein. If your avocado is underripe, soak it in lemon juice to speed ripening slightly.