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California Roll Cucumber Salad

California Roll Cucumber Salad: Refreshing No-Cook Delight

A delightful California Roll Cucumber Salad, a refreshing no-cook dish featuring cucumbers and crab, perfect for lunch or as an appetizer.
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Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Japanese
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 large Cucumber thinly sliced
  • 8 oz Imitation Crab Meat or fresh crab meat
  • 1 Avocado diced
  • 2 Green Onions chopped
For the Dressing
  • 3 tbsp Rice Vinegar
  • 2 tbsp Soy Sauce gluten-free if needed
  • 1 tbsp Sesame Oil
  • 1 tbsp Sugar optional, adjust to taste
  • to taste Salt
  • to taste Pepper
For Garnishing
  • 1 tbsp Sesame Seeds

Equipment

  • mixing bowl
  • whisk
  • spatula

Method
 

Preparation Steps
  1. Wash and slice the cucumber into thin rounds.
  2. Dice the avocado into bite-sized pieces.
  3. Chop the green onions, using both the white and green parts.
  4. Place all prepared ingredients in a large mixing bowl.
Combine Salad Ingredients
  1. Add the shredded imitation crab or fresh crab, diced avocado, and chopped green onions to the bowl.
  2. Gently fold the ingredients together to prevent mashing the avocado.
Prepare the Dressing
  1. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, salt, and pepper until smooth.
Combine Dressing and Salad
  1. Drizzle the dressing over the salad ingredients and gently toss them together.
Chill and Serve
  1. Cover the bowl and refrigerate for at least 15 minutes.
  2. Before serving, sprinkle sesame seeds over the top.

Notes

For best texture, slice cucumbers thinly and add dressing right before serving to keep the salad crisp.