California Roll Cucumber Salad

5 from 1 vote

California Roll Cucumber Salad

Try this deconstructed California Roll Cucumber Salad ready in 20 minutes. Everything you love in an iconic cucumber roll, made with real crab and delicious flavor. Serve it over rice or enjoy it as it, low-carb.

Prep Time15

Total Time20

Course: Salad

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey

Equipment

large jar or bowl to mix with

Ingredients

1 large english cucumber or regular cucumber
⅓ cup crab meat or imitation crab. see notes
2-3 Tbsp kewpie mayonnaise or regular mayo
2-3 Tbsp cream cheese optional, see notes on how to incorporate.
1 Tbsp pickled ginger, chopped
2 Tbsp soy sauce, low sodium
3 Tbsp green onions, chopped more for garnish!
2 tsp sesame seeds or everything but the bagel seasonings.
nori, crumbled optional for garnish.

Instructions

Using a sharp knife or a mandolin, carefully slice the cucumber into thin slices over a large jar or bowl.
Once the cucumbers are ready, add in all the ingredients over the top, if using a large jar, shake it really well until everything is well incorporated. If using cream cheese, try to whisk it together with the mayonnaise before adding it to the cucumbers.
Once everything is well incorporated, if using a jar, eat it out of the jar or pour it into a bowl to enjoy.
Garnish it with a little extra sesame seeds and green onions, add some sriracha or extra soy sauce if desired and enjoy!

Notes

keep it in the fridge it can get a bit watery and soggy.
Use what you like! Feel free to customize this recipe, serve it with rice or you can use canned tuna fish instead of crab.
If you are using cream cheese you can either serve it on top in small bites or you can mash it in with the mayo before mixing the salad.
Add more soy sauce if desired. Finish off with sriracha, or sliced jalapeños, the options are endless.
I do not recommend making this ahead of time, as mentioned it gets watery and soggy so try to enjoy at once if possible.

Nutrition