Description
A refreshing California Roll Cucumber Salad featuring mini cucumbers, avocado, imitation crab, and a spicy mayo dressing.
Ingredients
Scale
- 16 ounces mini cucumbers, sliced
- 8 ounces imitation crab, shredded
- 1 cup edamame, shelled
- 1 large avocado, chopped
- 2 green onions, sliced
- 1/2 cup spicy mayo
- 1/21/2 teaspoon sesame seeds
- 1/21/2 teaspoon black sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Instructions
- Mix the Ingredients: Start by tossing your cucumbers, avocado, and green onions in a big bowl. Aim for a bright and colorful mix that pops. Do not be shy with the mixing; this helps to bring all those flavors together nicely.
- Whisk the Dressing: In a separate bowl, whisk together spicy mayo, soy sauce, and lime juice. You need a nice, creamy consistency and a zingy aroma from the lime. Avoid mixing it too early to prevent the dressing from thickening too much before serving.
- Combine Everything Gently: Pour the dressing over the salad mix and toss gently until everything is coated. You should see vibrant colors shining through, with the mayo lightly clinging to the veggies. Avoid crushing the avocado to maintain its texture.
- Serve & Enjoy: Dish up your salad right away for the best texture and flavor. It should look fresh and inviting. Enjoying it soon helps keep that cucumber crunch intact.
Notes
- Storage Tips: This salad can be stored in an airtight container in the refrigerator for up to 4 days, but will taste freshest and crispiest when eaten within 2 days. If sogginess is a concern, keep cucumbers separated from other ingredients until serving.
- Expert Tips: To boost the overall flavor, consider a splash of soy sauce, starting with 11/2 teaspoon and adjusting to taste. To prevent avocado from browning, squeeze a bit of lime juice on them. For extra color and crunch, add shredded carrots.
- Reheating Instructions: This salad is best served chilled and fresh, so no reheating is necessary.
- Serving Suggestions: Serve chilled on a bed of greens, pair with soy sauce for dipping, or accompany with crunchy sushi rolls.
- Recipe Variations: You can use cooked shrimp or real crab instead of imitation crab. If you cannot find spicy mayo, mix regular mayo with sriracha for a similar flavor.
- Ingredient Notes: When selecting mini cucumbers, look for ones that are firm and smooth, avoiding any wrinkly ones. Choose a ripe avocado that yields slightly to pressure for the best results. Use black sesame seeds for a cool visual pop in the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 197
- Sugar: 3g
- Sodium: 252mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 9mg