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California roll cucumber salad featured

California Roll Cucumber Salad

This fresh California roll cucumber salad combines crisp vegetables, imitation crab, and creamy avocado with a zesty spicy mayo dressing for an easy deconstructed sushi experience.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 8
Course: Protein Salads
Cuisine: Japanese-Inspired
Calories: 197
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces mini cucumbers, thinly sliced
  • 8 ounces imitation crab, shredded
  • 1 cup edamame, shelled
  • 1 large avocado, chopped
  • 2 green onions, sliced
  • 1/2 cup spicy mayo
  • 1/2 teaspoon white sesame seeds
  • 1/2 teaspoon black sesame seeds
  • to taste Soy sauce

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Small bowl for dressing

Method
 

  1. Combine sliced cucumbers, shredded imitation crab, chopped avocado, sliced green onions, and edamame in a large bowl.
  2. Add spicy mayo and gently toss until all ingredients are well coated.
  3. Sprinkle with white and black sesame seeds. Serve with soy sauce on the side.

Notes

  • For the best texture, serve immediately after preparing.
  • If making ahead, keep the dressing separate and add just before serving.
  • Store leftovers in an airtight container for up to 24 hours.