Description
A light and bright salad inspired by the flavors of California rolls, featuring crunchy cucumbers, creamy avocado, and sweet imitation crab.
Ingredients
Scale
- 3 large English cucumbers, peeled in stripes and thinly sliced into half-moons
- 1 pound imitation crab (kani), shredded
- 2 ripe avocados, diced
- 3 green onions, thinly sliced
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sesame oil
- 1 teaspoon sugar or honey
- 1 teaspoon freshly grated ginger
- 1 small carrot, peeled and julienned (optional)
- Optional: Sriracha or crushed nori for garnish
Instructions
- Toast the sesame seeds in a dry skillet over medium heat for 2 minutes until fragrant. Set aside to cool.
- Prepare the cucumbers: peel in alternating stripes and slice into thin half-moons. Place in a large mixing bowl.
- Add the shredded imitation crab, diced avocado, sliced green onions, and julienned carrot to the bowl. Gently fold to keep the avocado mostly intact.
- Whisk the dressing in a small bowl by combining rice vinegar, soy sauce, sesame oil, sugar or honey, and grated ginger. Taste and adjust as needed.
- Pour the dressing over the salad and toss lightly until everything is evenly coated.
- Sprinkle with toasted sesame seeds and a pinch of crushed nori or Sriracha if using. Serve immediately.
Notes
For a vegan version, substitute imitation crab with shredded hearts of palm or marinated artichoke hearts, and use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: salad, cucumber, sushi, healthy, quick