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Delicious California Roll Cucumber Salad

Delicious California Roll Cucumber Salad You'll Crave Daily

This Delicious California Roll Cucumber Salad combines refreshing cucumbers, creamy avocado, savory crab, and tangy dressing for a quick, vibrant meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumbers Use English cucumbers for crunch
  • 8 oz Imitation Crab Substitute with real crab or tofu for vegetarian
  • 1 medium Avocado Add just before serving to maintain freshness
  • 1 cup Shredded Carrot Can swap for julienned bell peppers
For the Dressing
  • 4 oz Cream Cheese Softened for easy blending
  • 3 tbsp Mayonnaise Use Greek yogurt as a lighter alternative
  • 2 tbsp Soy Sauce Opt for low-sodium varieties
  • 1 tbsp Rice Vinegar Substitute with apple cider vinegar if needed
  • 1 tbsp Grated Ginger Use fresh or powdered
  • 1 tbsp Toasted Sesame Oil Can be omitted for a lighter dressing
For Garnish & Topping
  • 2 tbsp Furikake Use toasted sesame seeds as a substitute
  • 2 green onions Green Onions Chives can be a substitute
  • 4 sheets Seaweed Squares Optional for texture
  • to taste Sriracha Adjust according to heat preference

Equipment

  • Mixing Bowl
  • Whisk
  • knife
  • cutting board
  • Spatula
  • Paper Towels

Method
 

Preparation Steps
  1. Begin by slicing the cucumber into thin half-moon shapes, about 1/4 inch thick. Let them sit on paper towels for 10 minutes to drain excess moisture.
  2. In a bowl, combine softened cream cheese, mayonnaise, soy sauce, rice vinegar, grated ginger, and toasted sesame oil. Whisk until smooth.
  3. In a large bowl, add drained cucumber slices, imitation crab, diced avocado, and shredded carrot. Stir gently to avoid mashing the avocado.
  4. Pour dressing over the mixture and sprinkle half of the furikake. Toss gently until well-coated.
  5. Seal the bowl and shake gently for 15-20 seconds to mix.
  6. Transfer to a serving bowl, add remaining furikake and green onions, and serve with seaweed and sriracha on the side.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 15gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 5mg

Notes

This salad is perfect for easy meal prep and can be stored in an airtight container for up to 1 day. Keep the dressing separate until serving for best texture.

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