Save A refreshing salad inspired by the flavors of a California roll—crisp cucumbers, creamy mayo, tender imitation crab (or tofu), and a hint of sesame, all finished with seaweed.
Pin it This Japanese-American fusion dish brings together the best parts of a California roll into a vibrant, crunchy bowl. It is an easy way to enjoy a nutrient-rich meal that feels both indulgent and light.
Ingredients
- Vegetables: 2 large cucumbers (thinly sliced), 2 scallions (finely chopped, optional)
- Protein: 1 cup imitation crab sticks, shredded (or extra-firm tofu, cubed for vegetarian option)
- Dressing: 1/3 cup mayonnaise (preferably Japanese Kewpie mayo), 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil
- Toppings: 2 tablespoons toasted sesame seeds, 2 sheets roasted seaweed (nori) cut into thin strips, 1 tablespoon pickled ginger (chopped, optional)
Instructions
- Step 1
- In a large bowl, combine the sliced cucumbers and shredded imitation crab (or tofu).
- Step 2
- In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and toasted sesame oil until smooth.
- Step 3
- Pour the dressing over the cucumber and crab mixture. Toss gently to coat evenly.
- Step 4
- Add the scallions and half the sesame seeds; mix lightly.
- Step 5
- Transfer to a serving platter or individual bowls.
- Step 6
- Top with nori strips, remaining sesame seeds, and pickled ginger if desired.
- Step 7
- Serve immediately for best texture.
Zusatztipps für die Zubereitung
For the best results, use a mandoline to get perfectly even, thin slices of cucumber. If the cucumbers are very watery, you can lightly salt them and let them sit for 5 minutes, then pat dry before mixing to keep the dressing creamy and thick.
Varianten und Anpassungen
You can add sliced avocado or radish for extra crunch and richness. To make this recipe vegan, substitute the imitation crab with cubed extra-firm tofu and use your favorite brand of vegan mayonnaise.
Serviervorschläge
Serve this salad chilled for a refreshing experience. It pairs beautifully with a crisp Sauvignon Blanc or a chilled glass of sake. This dish contains approximately 180 calories, 11g of fat, 12g of carbohydrates, and 7g of protein per serving.
Pin it Whether you are looking for a quick lunch or a crowd-pleasing appetizer, this California Roll Cucumber Salad offers a satisfying blend of textures and authentic Japanese-American flavors in every bite.
Frequently Asked Questions
- → Can I make this salad ahead of time?
Yes, you can prepare the dressing and chop ingredients up to 4 hours in advance. However, assemble the salad just before serving to maintain the crispness of the cucumbers and prevent them from becoming soggy.
- → What's the best substitute for imitation crab?
For a vegetarian option, use extra-firm tofu cubed and lightly pan-seared until golden. Real crab meat also works beautifully, or try shrimp for a different protein variation. Edamame provides a plant-based alternative.
- → Is there a vegan version of this dish?
Absolutely. Replace the mayonnaise with vegan mayo, use cubed tofu instead of crab, and verify that your soy sauce is vegan-certified. Nori, sesame seeds, and rice vinegar are typically vegan, making this easily adaptable.
- → How should I slice the cucumbers for best results?
Use a mandoline or sharp knife to create thin, uniform slices about 1/8-inch thick. This allows the cucumbers to absorb the dressing evenly while maintaining a pleasant crunch. Pat them dry before mixing to reduce excess moisture.
- → What wine or beverage pairs well with this salad?
A crisp Sauvignon Blanc complements the fresh, light flavors beautifully. Chilled sake is an excellent choice for an authentic pairing. For non-alcoholic options, try sparkling water with citrus or jasmine green tea.
- → Can I add avocado or other vegetables?
Yes, sliced avocado and thinly sliced radish add wonderful texture and flavor. Other great additions include thinly sliced carrots, bell peppers, or snap peas. Add them just before serving to maintain their crispness.