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Easy California Roll Cucumber Salad

A light and fresh salad combining flavors of sushi with crisp cucumber, creamy avocado, and flavorful imitation crab meat, perfect for a healthy snack or side dish.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large cucumber, sliced thin Make sure to slice the cucumber thinly for a better texture.
  • 1 avocado, diced Use ripe avocados for creaminess and flavor.
  • 1 cup imitation crab meat, shredded Can substitute with real crab meat for richer flavor.
  • 1/4 cup rice vinegar
  • 1 tablespoon soy sauce Use gluten-free soy sauce for a gluten-free option.
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar Adjust sugar for sweetness.
  • 1/2 teaspoon salt
  • 1 tablespoon sesame seeds Can add more for garnish.
  • to taste Green onions, for garnish Garnish with chopped green onions.

Method
 

Preparation
  1. In a large bowl, combine the sliced cucumber, diced avocado, and shredded crab meat.
  2. In a smaller bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and salt.
  3. Pour the dressing over the cucumber mixture and gently toss to combine.
  4. Sprinkle with sesame seeds and garnish with chopped green onions before serving.
Serving
  1. Enjoy your salad immediately or chill in the refrigerator for 15 minutes for a refreshing dish.

Notes

This salad goes well with grilled meats or can be enjoyed on its own. Consider adding extra sesame seeds or a splash of soy sauce on top before serving for added flavor. Store leftovers in an airtight container in the refrigerator for 1-2 days, but enjoy fresh to avoid cucumber becoming watery.