Description
A refreshing and easy-to-make California Roll Cucumber Salad that combines thinly sliced cucumber with imitation crab meat, avocado, shredded carrot, and a creamy, tangy dressing featuring whipped cream cheese, mayonnaise, soy sauce, and rice vinegar. This salad is tossed with the Japanese seasoning furikake and garnished with green onion and optional sriracha for a spicy kick, creating a delightful sushi-inspired dish perfect for a light lunch or appetizer.
Ingredients
Scale
Vegetables and Protein
- 1 English cucumber
- 1/2 cup chopped imitation crab meat
- 1/2 avocado, diced
- 1/2 cup shredded carrot
Dressing and Seasonings
- 1/3 cup whipped cream cheese
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons furikake, divided (optional or to taste)
Optional Garnishes
- Seaweed squares or Nori, to taste
- Sriracha and/or sriracha mayo, to taste
- Sliced green onion, for garnish
Instructions
- Prepare the cucumber: Using a mandoline or a sharp knife, slice the English cucumber into thin, even slices to ensure a crisp texture that blends well with the other ingredients.
- Combine main ingredients: Place the cucumber slices into a 32-ounce plastic lidded container or any shakeable container with a lid, gently pressing them down to occupy about half the container volume. Add the chopped imitation crab meat, diced avocado, and shredded carrot on top.
- Add dressing components: Spoon the whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and half of the furikake seasoning over the ingredients in the container. Secure the lid tightly to prepare for shaking.
- Mix the salad: Shake the container vigorously until all ingredients are well combined. Although the mixture might appear messy, the flavors will meld beautifully. Once mixed, sprinkle the remaining furikake over the top to enhance the flavor and texture.
- Optional presentation: For a more appealing serving, pour the salad into a serving bowl. Garnish with additional cucumbers if available, a drizzle of sriracha and/or sriracha mayo, extra furikake, and sliced green onions for a fresh, decorative touch. Optionally, add seaweed squares or nori for a traditional sushi element.
Notes
- Use a mandoline slicer for uniformly thin cucumber slices, enhancing texture and presentation.
- If you prefer no spice, omit sriracha or sriracha mayo garnish.
- Furikake is optional but adds authentic Japanese flavor and a slight crunch.
- This salad is best served fresh but can be refrigerated for up to 24 hours; avocado may brown slightly upon storage.
- For a vegan version, substitute imitation crab and cream cheese with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-inspired
Keywords: California roll salad, cucumber salad, sushi salad, imitation crab salad, no cook salad recipe, quick lunch, Japanese-inspired salad, creamy cucumber salad
