California Roll Cucumber Salad (Print Version)
# Ingredients:
→ Salad Components
01 -
1 large English cucumber, thinly sliced
02 -
4 imitation crab sticks, chopped
03 -
0.5 avocado, cubed
→ Dressing
04 -
2 tablespoons Kewpie mayonnaise
05 -
2 tablespoons whipped cream cheese
06 -
1.5 tablespoons soy sauce
07 -
2 teaspoons toasted sesame seeds
# Instructions:
01 -
Slice the English cucumber into 3 mm rounds using a mandolin slicer or sharp knife for consistent thickness.
02 -
Place the sliced cucumber in a large mixing bowl or glass container. Add chopped imitation crab and cubed avocado.
03 -
Add Kewpie mayonnaise, whipped cream cheese, soy sauce, and sesame seeds to the bowl with the vegetables.
04 -
Cover the container securely and shake or toss vigorously to coat all components evenly with the creamy dressing.
05 -
Transfer to a serving dish or enjoy directly, garnishing with extra sesame seeds if desired.
# Notes:
01 -
For best texture and flavor, consume immediately after assembling. If making ahead, store components separately and combine just before serving.
02 -
For a spicy variation, incorporate a small amount of sriracha or wasabi into the dressing.
03 -
Substitute real crab meat or cooked shrimp for a seafood upgrade, or use finely sliced bell pepper for a vegetarian alternative.
04 -
Leftovers may be refrigerated in an airtight container for up to 24 hours; drain excess liquid before serving.