California Roll Cucumber Salad is a no-cook Japanese-inspired dish that combines thinly sliced cucumber, imitation crab, and avocado in a creamy, savory dressing. It delivers sushi flavors in a light, refreshing salad that takes just 10 minutes to prepare.
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Using a mandoline slicer, thinly slice the entire cucumber into a container with a lid.
Chop the imitation crab sticks and add them to the container with the cucumbers.
Dice a quarter of an avocado and add it to the container.
Add the whipped cream cheese, mayonnaise, soy sauce, and sesame seeds to the container.
Secure the lid on the container and shake vigorously until all ingredients are well combined.
Serve immediately, optionally with roasted seaweed snacks for scooping.
Store dressed salad in an airtight container in the refrigerator for up to 4 hours; best consumed within 2 hours for optimal texture and avocado freshness.
Prepare the components separately and assemble just before serving to prevent the cucumber from becoming watery and the avocado from browning.
Use real lump crab meat, cooked shrimp, or omit entirely for a vegetarian version. Adjust seasoning as needed.
Add avocado right before serving, or toss it lightly with lemon juice to slow oxidation.
The standard recipe contains imitation crab. To make it vegetarian, substitute with tofu, cucumber ribbons, or other vegetables.
Yes—multiply all ingredients proportionally. Keep dressing separate until assembly to maintain texture.
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