introduction
This California Roll Cucumber Salad is a light, sushi-inspired side that brings bright rice-vinegar tang, creamy avocado, and savory imitation crab together in a refreshing bowl. It’s perfect for warm-weather meals, easy meal prep, and anyone who loves California roll flavors without rolling a single piece of sushi.
Why You’ll Love This California Roll Cucumber Salad:
- Fresh, crisp cucumbers balance creamy avocado and savory crab for bright, addictive flavor.
- Ready in under 15 minutes with a quick chill—ideal for busy weeknights.
- Great for meal prep: keeps well in the fridge for a couple of days.
- Family-friendly and customizable for picky eaters and kids.
- Low-effort, no-cook recipe that still feels special and Pinterest-worthy.
Ingredients Needed
Protein
- 1 cup imitation crab meat, shredded
Produce
- 2 large cucumbers
- 1 avocado, diced
- 1/4 cup diced red onion
Dressing
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Toppings & Seasoning
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Step-by-Step Instructions
- Slice the cucumbers thinly and place them in a large bowl.
- Add the shredded imitation crab meat, diced avocado, and diced red onion to the cucumbers.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle with sesame seeds before serving.
- Chill in the refrigerator for 30 minutes before serving to allow flavors to meld.
Serving Suggestions California Roll Cucumber Salad
Serve this salad chilled alongside grilled teriyaki chicken or simply with steamed rice for a light dinner. For a fun party spread, spoon it onto crisp wonton chips as a fresh appetizer. If you love bold, fusion salads, try pairing it with a tangy ginger dressing inspired by other spring salads like a spring roll salad with spicy ginger dressing — it makes an excellent contrasting flavor to the sesame notes.
Tips for Success California Roll Cucumber Salad
- Use English or Persian cucumbers if available for thinner skins and fewer seeds.
- Slice cucumbers thinly with a mandoline for uniform texture and quick marination.
- Add avocado last and toss gently to avoid mashing; serve sooner if you want vibrant green chunks.
- Taste the dressing before adding—rice vinegar brands vary; adjust soy sauce for saltiness.
- Keep the salad chilled until serving to maintain cucumber crunch and avocado freshness.
- If prepping ahead, store dressing separately and toss just before serving to avoid sogginess.
variation (if any)
- Spicy California: Stir 1–2 teaspoons sriracha into the dressing for a kick.
- Sushi-style crunch: Add a small handful of shredded nori or crispy fried shallots on top.
- Protein swap: Substitute cooked shrimp or flaked cooked salmon for the imitation crab.
- Vegan option: Use hearts of palm or shredded king oyster mushrooms instead of crab and tamari for soy-free diets.
FAQs
Q: How long will this salad keep in the fridge?
A: Stored in an airtight container, the salad is best within 24–48 hours. Avocado may brown slightly—add lemon juice to the avocado if you plan to keep it longer.
Q: Can I make this ahead for a picnic?
A: Yes—keep the dressing separate and toss right before serving to keep cucumbers crisp and prevent sogginess.
Q: Is imitation crab the same as real crab?
A: Imitation crab (surimi) is made from white fish and flavored to mimic crab. It’s budget-friendly and works well in this salad; swap in real crab if you prefer.
Q: Can I add rice to make this a full meal?
A: Absolutely—serve the salad over chilled sushi rice or brown rice for a more substantial bowl.
Q: How can I keep avocado from browning?
A: Toss avocado with a splash of rice vinegar or lemon juice and add it just before serving to slow browning.
Ingredients
Protein
- 1 cup imitation crab meat, shredded
Produce
- 2 large cucumbers Use English or Persian cucumbers for thinner skins and fewer seeds.
- 1 avocado, diced Add last to avoid mashing.
- 1/4 cup diced red onion
Dressing
- 1/4 cup rice vinegar Taste before adding; rice vinegar brands vary.
- 1 tablespoon soy sauce Adjust for saltiness.
- 1 teaspoon sesame oil
Toppings & Seasoning
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
Preparation
- Slice the cucumbers thinly and place them in a large bowl.
- Add the shredded imitation crab meat, diced avocado, and diced red onion to the cucumbers.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle with sesame seeds before serving.
- Chill in the refrigerator for 30 minutes before serving to allow flavors to meld.
