Description
A refreshing California Roll Cucumber Salad that combines crisp cucumbers, imitation crab, and avocado, all without rice.
Ingredients
Scale
- 2 large cucumbers, sliced thin
- 1 cup imitation crab, shredded
- 1 ripe avocado, cubed
- 1/4 cup chopped green onions
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame seeds
- Salt and freshly ground pepper to taste
Instructions
- Place the thinly sliced cucumbers in a large mixing bowl.
- Add the shredded imitation crab, cubed avocado, and chopped green onions to the bowl.
- In a separate small bowl, mix together the rice vinegar, soy sauce, sesame oil, and sugar, stirring until the sugar is fully dissolved.
- Drizzle the dressing over the cucumber and crab mixture, and gently fold everything together, taking care to keep the avocado intact.
- Season the salad with salt and pepper according to your preference.
- Finish with a sprinkle of toasted sesame seeds on top.
- For the best flavor, let the salad sit in the refrigerator for about 15 minutes before serving.
Notes
- Add a handful of thinly sliced radishes or shredded carrots for an extra crunch.
- For a more authentic taste, swap the imitation crab for fresh crab meat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg