California Roll Cucumber Salad (Print Version)

Crisp cucumbers, creamy avocado, and savory crab tossed with a tangy sesame dressing for a light, fresh dish.

# Ingredient List:

→ Salad

01 - 2 English cucumbers, sliced into 1/8-inch thick rounds
02 - 1 cup crab meat or imitation crab, diced
03 - 1 avocado, cubed

→ Dressing

04 - 1/4 cup mayonnaise
05 - 2 oz cream cheese, optional
06 - 2 tablespoons soy sauce
07 - 1 tablespoon sesame seeds

→ Optional Add-Ons

08 - 1/4 cup chopped scallions
09 - 1/4 cup chopped radishes

# How-To Steps:

01 - Slice cucumbers into 1/8-inch thick rounds using a mandolin or sharp knife. Sprinkle lightly with salt and drain in a colander for 15-20 minutes. Pat dry with paper towels to remove excess moisture.
02 - In a large mixing bowl, combine drained cucumber slices, diced crab, and cubed avocado. Add scallions and radishes if desired.
03 - In a separate bowl, whisk together mayonnaise, cream cheese if using, soy sauce, and half the sesame seeds. Adjust proportions to achieve desired creaminess and taste.
04 - Pour dressing over cucumber mixture and toss gently to evenly coat all ingredients.
05 - Serve immediately garnished with remaining sesame seeds. For a colder salad, chill briefly before serving.

# Helpful Tips:

01 -
  • Zero cooking required, so you can throw it together while your guests are still arriving.
  • It tastes like a sushi experience but without needing specialty ingredients or technique.
  • The creamy dressing clings to crisp cucumbers in a way that feels indulgent but stays light.
02 -
  • If you skip the salting step, your salad will be watery by the time you eat it—patience here pays off.
  • Adding the avocado at the last second is non-negotiable unless you want it turning brown and mushy.
03 -
  • If your crab meat is watery, drain it in a fine-mesh strainer for a few minutes before adding it to the salad.
  • Using a mandoline slicer gets your cucumbers uniform, which means they dress evenly—but watch your fingers, they're sharp.
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