California Roll Cucumber Salad (Printable)

A fresh cucumber and crab salad with creamy dressing, sesame seeds, and seaweed strips.

# Components:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 2 scallions, finely chopped (optional)

→ Protein

03 - 1 cup imitation crab sticks, shredded (or extra-firm tofu, cubed for vegetarian option)

→ Dressing

04 - 1/3 cup mayonnaise (preferably Japanese Kewpie mayo)
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon soy sauce
07 - 1 teaspoon toasted sesame oil

→ Toppings

08 - 2 tablespoons toasted sesame seeds
09 - 2 sheets roasted seaweed (nori), cut into thin strips
10 - 1 tablespoon pickled ginger, chopped (optional)

# Method:

01 - In a large bowl, combine the sliced cucumbers and shredded imitation crab or tofu.
02 - In a small bowl, whisk together mayonnaise, rice vinegar, soy sauce, and toasted sesame oil until smooth.
03 - Pour the dressing over the cucumber and crab mixture. Toss gently to coat evenly.
04 - Incorporate the finely chopped scallions and half of the toasted sesame seeds, mixing lightly.
05 - Transfer the mixture to a serving platter or individual bowls.
06 - Top with nori strips, the remaining sesame seeds, and pickled ginger if using.
07 - Serve immediately to maintain optimal texture and flavor.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, perfect when the kitchen is the last place you want to spend time.
  • The sesame-mayo dressing is addictively creamy and hits that sweet-savory note that makes you keep taking another bite.
  • It feels fancy enough to serve guests but casual enough to eat straight from the bowl on a Tuesday night.
02 -
  • Don't dress this salad more than 20 minutes before serving or the cucumbers will start weeping liquid and dilute the whole thing—timing is everything with a raw vegetable salad.
  • If the dressing tastes flat, you probably need more sesame oil or a tiny pinch more soy sauce; Kewpie mayo can be so rich that it mutes other flavors if you're not careful.
03 -
  • Slice your cucumbers on a mandoline if you're not afraid of it—you'll get them uniformly thin and they'll chill faster and dress more evenly than hand-sliced pieces.
  • Make the dressing the night before and let the flavors marry in the fridge; it actually tastes better the next day, more balanced and integrated.
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