Go Back
–+ servings
California Roll Cucumber Salad

California Roll Cucumber Salad: Refreshing & Low-Carb Delight

This California Roll Cucumber Salad combines crisp cucumber with creamy avocado for a refreshing, low-carb twist on a classic sushi favorite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large English Cucumber Use a mandolin or sharp knife for thin slicing.
  • 8 oz Imitation Crab Meat Can substitute with real crab meat if preferred.
  • 3 stalks Green Onions Substitute with finely chopped red onions for a stronger taste.
  • 1 medium Avocado Ensure it is ripe for optimal flavor.
For the Dressing
  • 2 tbsp Soy Sauce Opt for low-sodium soy sauce for a healthier option.
  • 2 tbsp Spicy Mayo Substitute with regular mayo mixed with sriracha for a milder alternative.
  • to taste Kosher Salt
  • to taste Black Pepper Freshly ground.
Optional Garnishes
  • 1 tbsp Sesame Seeds For garnish to enhance visual appeal and crunch.
  • to taste Pickled Ginger To enhance flavor.
  • to taste Wasabi For those who enjoy a kick of heat.
  • to taste Ginger Soy Glaze For additional flavor depth.

Equipment

  • Mandolin
  • Medium-sized bowl
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Slice the English cucumber thinly using a mandolin or sharp knife and place it in a medium-sized bowl.
  2. Chop the imitation crab into bite-sized pieces, finely slice the green onions, and add to the bowl with cucumber.
  3. Pour low-sodium soy sauce and spicy mayo over the mixture, and season with kosher salt and black pepper.
  4. Secure the lid on the bowl and shake for about 15-20 seconds to combine the ingredients.
  5. Slice the ripe avocado into thin wedges and add on top of the salad.
  6. Drizzle additional spicy mayo and sprinkle sesame seeds or pickled ginger as optional garnishes.
  7. Serve immediately or chill for 15-20 minutes before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 9gProtein: 11gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 550mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 6mg

Notes

Keep the avocado separate until serving to prevent browning and maintain its creamy texture. Always mix again before serving after storing the salad.

Tried this recipe?

Let us know how it was!