California Roll Cucumber Salad

Ever crave the flavors of a California roll without all the carbs? Say hello to this crunchy, refreshing California Roll Cucumber Salad. Inspired by TikTok, it swaps rice for paper-thin cucumber ribbons, then tosses in tender imitation crab, creamy avocado, and a tangy-spicy dressing. Ready in just 10 minutes—no cooking required.

Why You’ll Love This Recipe

• Only 5 core ingredients + pantry staples
• Under 150 calories per serving and naturally gluten-free
• Done in 10 minutes—no stove or rice cooker needed
• Totally customizable: sesame seeds, pickled ginger, wasabi—you name it

Recipe Essentials

• ⏱️ Prep Time: 10 minutes
• 🍽️ Servings: 4 (about 1 cup each)
• 💪 Difficulty: Easy
• 🥗 Diet: Low-carb, gluten-free, vegetarian-friendly (with imitation crab)
• 🔧 Equipment: Mandolin or sharp knife, large bowl with lid

Ingredients for California Roll Cucumber Salad

Main Salad

• 2 English cucumbers: Thinly sliced into ribbons for maximum crunch
• 8 oz imitation crab meat: Chopped, for that classic California roll taste
• 3 green onions: Sliced, to brighten every bite
• ¼ cup soy sauce: Adds savory depth (swap tamari for gluten-free)
• 2 tablespoon spicy mayo: Mix mayo and sriracha for creamy heat
• Kosher salt & freshly cracked pepper: Just a pinch or two, to taste
• 1 avocado: Sliced, for a silky finish

Optional Garnishes

• 1 teaspoon sesame seeds: A little nutty crunch
• Pickled ginger: Cleanses the palate between bites
• Wasabi: When you need an extra kick
• Ginger soy glaze: A sweet-savory drizzle

How to Make California Roll Cucumber Salad

Follow these simple steps and you’ll have a vibrant, sushi-inspired salad in minutes.

Step 1: Slice the Cucumbers
Grab a mandolin or a very sharp knife and create ultra-thin cucumber ribbons. This keeps every bite crisp, light, and perfectly textured.

Step 2: Combine the Base
Toss the cucumber ribbons, chopped imitation crab, and sliced green onions into a large bowl with a tight-fitting lid.

Step 3: Add the Dressing
Pour in the soy sauce and spicy mayo. Sprinkle in a bit of salt and crack in some black pepper.

Step 4: Shake to Coat
Seal the bowl and shake vigorously for 20–30 seconds. Every ribbon should glisten with flavor.

Step 5: Adjust & Plate
Give it a quick taste. If you crave more tang or heat, splash in extra soy sauce or mayo. Then transfer to your serving dish.

Step 6: Top with Avocado
Arrange the avocado slices on top and gently press them into the salad so they nestle among the cucumber ribbons.

Step 7: Garnish & Serve
Finish with sesame seeds, pickled ginger, or a drizzle of ginger soy glaze. Serve right away to keep things crunchy.

Texture and Final Result

This salad sings with contrasts. You’ll get crisp, juicy cucumber ribbons, sweet bites of crab, and soft avocado all swirled together in a creamy, salty-spicy dressing. It tastes just like a California roll—minus the rice.

Expert Tips for Success

• Mandolin Safety: Always use the guard and slice slowly to protect your fingers.
• Drain Excess Moisture: If your cucumbers feel soggy, let them sit in a colander for 5 minutes, then pat them dry.
• Control the Heat: Add more or less sriracha to your mayo, depending on how fiery you like it.
• Upgrade with Real Crab: Swap imitation for lump crab meat if you want a more luxurious bite.
• Feed a Crowd: Double or triple the recipe in a big bowl—perfect for potlucks.

Storage & Make-Ahead

• Fridge: Keep the salad in an airtight container for up to 24 hours (note: cucumbers soften over time).
• Separate Components: Store avocado slices and extra dressing separately. Add them just before serving.
• Freezing: Skip it—avocado and cucumbers lose their texture when frozen.

Variations & Customizations

• Drizzle 1 teaspoon of toasted sesame oil into the dressing for a nutty aroma.
• Stir in chopped mango for a sweet-tangy twist.
• Add shredded carrots or thinly sliced radishes for extra color and crunch.
• Want a fall vibe? Try our Apple and Goat Cheese Autumn Salad.

Serving Suggestions

• As an appetizer: Let guests top their own mini bowls with ginger, sesame seeds, or wasabi.
• On the side: Pair with grilled fish or teriyaki chicken for a light dinner.
• As a lunch bowl: Add a scoop of quinoa or edamame to bump up the protein.

Recipe Background

Back in the 1960s, West Coast chefs swapped raw tuna for avocado and crab to make sushi more approachable. This salad honors that spirit by deconstructing the California roll—no rice, fewer carbs, and all the flavors we love today.

FAQs about California Roll Cucumber Salad

What makes this a low-carb salad?

By swapping rice for cucumber ribbons, you slash carbs while keeping things light and crunchy. English cucumbers add water and fiber without the extra calories.

Can I use fresh crab instead of imitation crab?

Definitely. Fresh lump crab brings a richer flavor—just drain any extra liquid before folding it in.

How long can I make this in advance?

Mix the dressing and cucumber-crab base up to 2 hours ahead. Hold off on adding avocado and garnishes until serving to avoid browning.

Is there a vegan version of this salad?

Yes! Swap imitation crab for vegan “crab” made from hearts of palm or jackfruit, and use vegan mayo. You’ll still get that sushi-inspired vibe.

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