California Roll Cucumber Salad (Print Version)
Crunchy cucumber combined with avocado, crab, and savory dressing for a fresh, flavorful dish.
# Ingredients:
Vegetables
01 -
1 English cucumber
02 -
1/2 cup shredded carrot
03 -
1/2 avocado, diced
04 -
Sliced green onion, for garnish
Seafood
05 -
1/2 cup chopped imitation crab meat
Dairy & Condiments
06 -
1/3 cup whipped cream cheese
07 -
2 tablespoons mayonnaise
Seasonings
08 -
1 tablespoon soy sauce
09 -
2 teaspoons rice vinegar
10 -
2 teaspoons furikake (optional or to taste)
11 -
Seaweed squares or nori (optional, to taste)
12 -
Sriracha and/or sriracha mayonnaise (optional, to taste)
# Instructions:
01 -
Using a mandoline or sharp knife, slice the cucumber into thin, even rounds.
02 -
Place the cucumber slices into a 32-ounce plastic lidded container until they fill about half the container when pressed down gently. Add the chopped imitation crab meat, diced avocado, and shredded carrot.
03 -
Top with whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and half of the furikake. Secure the lid tightly on the container.
04 -
Shake the container vigorously until all ingredients are thoroughly combined.
05 -
Sprinkle the remaining furikake over the salad to taste. Optionally, transfer salad into a serving bowl, add additional cucumber slices if available, drizzle with sriracha or sriracha mayonnaise, and garnish with sliced green onion and extra furikake before serving.
# Notes:
01 -
Using a lidded container to shake the salad ensures even distribution of flavors without mashing delicate ingredients.