California Roll Cucumber Salad

California Roll Cucumber Salad is a delightful blend of fresh flavors that perfectly marries the vibrant essence of a California roll with a refreshing salad twist. Picture this: it was a hot summer day, and I was scouting around for something light yet satisfying. I stumbled upon this recipe and thought, "Why not blend my favorite sushi elements into a salad?" From that day on, this dish became a staple in my kitchen, reminding me of the sun-soaked coasts of California.

Why you’ll love this recipe

Here’s the scoop: if you’re craving something that is not only delicious but also incredibly refreshing, this California Roll Cucumber Salad is your culinary soulmate. Imagine biting into crunchy cucumbers, creamy avocado, and tender crab meat, all enveloped in a tangy dressing—it’s like a celebration on your taste buds!

But wait, it gets better! This salad is totally adaptable. Whether you’re trying to eat lighter, are after that perfect summer dish, or just want to impress your friends at a dinner party, this is the answer. Plus, it’s incredibly quick to whip up. In under 20 minutes, you can have a stunning bowl of refreshing goodness ready to serve. Trust me; you’ll want this on repeat!

Key ingredients overview

Now, let’s gather the star players for our salad. Here’s what you’ll need:

• Cucumbers: We’re using 2 large cucumbers here. They’re the crunchy foundation of our salad. Look for firm, fresh ones; they should be plump and vibrant in color. If you want an extra pop, opt for English cucumbers—they have a milder flavor and thinner skin!

• Imitation or real crab meat: A cup of shredded crab meat lends that delicious umami flavor that’s signature for California rolls. I often lean towards imitation crab for simplicity, but real crab takes it to another level if you’re feeling fancy.

• Avocado: Half of a creamy avocado adds richness to the mix. Choose one that yields slightly to pressure for the best texture.

• Rice vinegar, soy sauce, and sesame oil: These three ingredients create the tangy, savory dressing that perfectly contrasts the fresh veggies.

• Sugar and seasonings: Just a tablespoon of sugar balances the acidity, making the dressing mellower. A sprinkle of salt and pepper brings everything together.

• Sesame seeds and green onion: These are the garnishes that add a finishing touch of flavor and color.

Preparing California Roll Cucumber Salad

Now let’s dive into the fun part—the preparation!

1. Prep the cucumbers: First things first, take those two large cucumbers and wash them well. Then, slice them thinly. I love using a mandoline for perfect uniform slices, but a sharp knife works just fine.

2. Make the dressing: In a separate bowl, combine 1/4 cup rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk it like you’re channeling your inner sushi chef; this creates the magic elixir for drenching your salad.

3. Combine your ingredients: In a large mixing bowl, toss together your sliced cucumbers, the crab meat, half an avocado (sliced), and 1 chopped green onion. Make sure everything’s nicely incorporated and vibrant!

4. Dress it up: Pour that glorious dressing over your salad and toss gently, being careful not to squash the avocado. This is where the real flavor party begins!

5. Garnish and serve: Finish off with a sprinkle of sesame seeds and serve immediately! If you have time, let it chill in the fridge for about 30 minutes to let those flavors meld together beautifully.

Best way to enjoy it

You can serve this salad on its own as a light lunch, or side it with grilled chicken or seafood for a more complete meal. I often enjoy it as part of a sushi night at home—it’s a wonderful contrast to heavier dishes. Pair this salad with some steamed edamame and miso soup, and you’ve got a vibrant, delicious spread.

Storage and reheating tips

So, here’s the deal: leftovers can last in the fridge for about a day. Just make sure to keep them in an airtight container. The cucumbers might lose a bit of crunch after a day, but the flavors will still be delightful! If you’ve got extra dressing, keep it separate until you’re ready to dig in again. I wouldn’t recommend freezing this salad; fresh ingredients like cucumbers and avocado don’t do well in the freezer.

Pro chef tips

Want to elevate this dish? Here’s what I’ve learned through trial and error:

1. Toast your sesame seeds: Just a quick toast in a dry skillet for a few minutes takes the flavor to a whole new level!

2. Experiment with spices: A hint of wasabi or sriracha in the dressing can do wonders if you want a spicy kick.

3. Make it vegan: Swap out the crab meat for marinated tofu or chickpeas, and you’re golden!

Creative Twists

Don’t be afraid to mix things up! Here are some ideas to inspire you:

1. Add other veggies: Shredded carrots or thinly sliced bell peppers can add a sweet crunch.

2. Noodle it up: Toss in some cooked rice noodles to make it heartier.

3. Herbs for freshness: Fresh cilantro or mint can add a refreshing note to the salad.

4. Squeeze of lime: A little squeeze of lime juice right before serving can brighten everything up beautifully.

Ingredients

• 2 large cucumbers
• 1 cup imitation crab meat or real crab meat, shredded
• 1/2 avocado, sliced
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds
• 1 green onion, chopped

Directions to follow

1. Wash and thinly slice the cucumbers.
2. In a bowl, combine rice vinegar, soy sauce, sesame oil, sugar, salt, and black pepper to create a dressing.
3. In a large salad bowl, combine the sliced cucumbers, imitation crab meat, avocado slices, and chopped green onion.
4. Pour the dressing over the salad and toss gently.
5. Garnish with sesame seeds and serve immediately or refrigerate for 30 minutes for the flavors to meld.

Your questions answered

• How much time do I need to make this? You’re looking at about 20 minutes max for prep and assembly.

• Can I make this in advance? Yes, but be aware the cucumbers will soften after a day of refrigeration.

• Do you have serving suggestions for this? Absolutely! It pairs wonderfully with grilled shrimp or a chilled sake.

• Any dietary adjustments? You can easily make this gluten-free by using tamari instead of soy sauce.

• Can I omit any ingredients? The dressing is key for flavor, but if you’re in a pinch, you could substitute it with your favorite Asian dressing.

This California Roll Cucumber Salad isn’t just a recipe; it’s an invitation to bring the breezy California coastline to your kitchen. With each bite, you’re not just tasting a mix of ingredients; you’re experiencing a culinary adventure. So gather your ingredients, channel your inner sushi chef, and let your creativity flow. Enjoy the process, and don’t forget to share your unique twists and highlights with me so we can celebrate your successes together!

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California Roll Cucumber Salad

Cooking Method: Mixing Courses: Appetizer, Lunch, Side Dish Recipe Keys: Cold Dairy Free Gluten Free Pescetarian Quick Meals

Difficulty: Beginner Prep Time 20 mins Cook Time 16 mins Rest Time 2 mins Total Time 38 mins

Servings: 4 Estimated Cost: $ 10 Calories: 200

Best Season: Summer

Description

This California Roll Cucumber Salad combines crunchy cucumbers, creamy avocado, and tender crab meat all enveloped in a tangy dressing—a perfect summer dish!

Ingredients

Scale

1/2x 1x 2x 3x

Salad Ingredients

• 2 large cucumbers (Look for firm, fresh ones.)
• 1 cup imitation or real crab meat, shredded (Imitation crab for simplicity, real crab for a gourmet touch.)
• ¹⁄₂ whole avocado, sliced (Choose one that yields slightly to pressure.)
• ¹⁄₄ cup rice vinegar (For the dressing.)
• 1 tablespoon soy sauce (Use tamari for gluten-free.)
• 1 tablespoon sesame oil
• 1 tablespoon sugar (Balances the acidity.)
• ¹⁄₄ teaspoon salt
• ¹⁄₄ teaspoon black pepper
• 1 tablespoon sesame seeds (For garnish.)
• 1 whole green onion, chopped (For mixing in.)

Instructions

Preparation Steps

1. Prepare the cucumbers

   Wash and thinly slice the cucumbers.
   A mandoline works great for uniformity.
   Mark as complete

2. Make the dressing

   Combine rice vinegar, soy sauce, sesame oil, sugar, salt, and black pepper in a bowl.
   Whisk to combine well.
   Mark as complete

3. Combine ingredients

   In a large bowl, combine sliced cucumbers, crab meat, avocado slices, and chopped green onion.
   Toss gently to incorporate.
   Mark as complete

4. Dress the salad

   Pour the dressing over the salad and toss gently, being careful not to squash the avocado.
   Mark as complete

5. Garnish and serve

   Sprinkle with sesame seeds and serve immediately or refrigerate for 30 minutes.
   Chilling helps flavors meld.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 1.5g8%

Trans Fat 0g

Cholesterol 50mg17%

Sodium 300mg13%

Potassium 600mg18%

Total Carbohydrate 15g5%

Dietary Fiber 3g12%

Sugars 4g

Protein 10g20%

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Vitamin A 250 IU

Vitamin C 15 mg

Calcium 40 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 10 mcg

Thiamin 0.1 mg

Riboflavin 0.1 mg

Niacin 2 mg

Vitamin B6 0.2 mg

Folate 40 mcg

Vitamin B12 1 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 150 mg

Iodine 0 mcg

Magnesium 25 mg

Zinc 0.5 mg

Selenium 15 mcg

Copper 0.2 mg

Manganese 0.4 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Great for a light lunch or as a side dish.

Keywords: salad, cucumber, crab, California roll, summer dish, refreshing