Pin It My neighbor handed me a bag of cucumbers from her garden, and I was staring at them, trying to decide between pickles or another boring side salad. Then I remembered the California roll I'd grabbed for lunch earlier that week—the cool crunch, the creamy sauce, the little pops of sesame—and thought, why not turn that into a salad? I tossed together what I had in the fridge: cucumbers, some imitation crab left over from a sushi night, and a quick mayo dressing spiked with sesame oil. It took maybe ten minutes, and when I tasted it, I actually laughed out loud because it worked so much better than I expected.
I brought this salad to a potluck once, mostly because I needed something fast and I had all the ingredients on hand. People kept asking if it was some kind of deconstructed sushi, and I just nodded because that sounded way more impressive than admitting I threw it together in my pajamas an hour before. One friend went back for seconds, then texted me later asking for the recipe, which is when I realized I'd accidentally made something worth repeating.
Ingredients
- Cucumbers: Use the crispest ones you can find, English or Persian cucumbers work beautifully because they have fewer seeds and stay crunchy longer in the dressing.
- Scallions: These add a mild oniony bite without overpowering the delicate flavors, chop them fine so they blend in rather than dominate.
- Imitation crab sticks: Shred them by hand for a more authentic texture, or swap in cubed extra-firm tofu if you want to keep it vegetarian.
- Mayonnaise: Japanese Kewpie mayo is creamier and slightly sweeter than regular mayo, and it makes a noticeable difference in the dressing.
- Rice vinegar: This adds a gentle tang that balances the richness of the mayo without making the salad taste too acidic.
- Soy sauce: Just a teaspoon brings depth and a hint of umami that ties everything together.
- Toasted sesame oil: A little goes a long way, use it sparingly because its nutty aroma can quickly take over.
- Toasted sesame seeds: These add crunch and a toasty flavor that mimics the outside of a sushi roll.
- Roasted seaweed (nori): Cut it into thin strips with kitchen scissors, it softens slightly when it touches the dressing and tastes like the ocean in the best way.
- Pickled ginger: Optional but recommended, it adds little bursts of sweet and tangy brightness that wake up every bite.
Instructions
- Prep the Base:
- Slice the cucumbers as thin as you can manage without a mandoline, then shred the imitation crab with your fingers so it looks like pulled strands. Toss them together in a large bowl and set aside while you make the dressing.
- Mix the Dressing:
- In a small bowl, whisk the mayonnaise, rice vinegar, soy sauce, and sesame oil until the mixture is smooth and silky. Taste it with a piece of cucumber to check the balance, you want creamy with just a hint of tang and nuttiness.
- Combine and Toss:
- Pour the dressing over the cucumber and crab mixture, then toss gently with your hands or a spatula so everything gets coated evenly without bruising the cucumbers. Add the scallions and half the sesame seeds, then give it one more gentle mix.
- Plate and Garnish:
- Transfer the salad to a serving platter or divide it among individual bowls. Scatter the nori strips, remaining sesame seeds, and chopped pickled ginger over the top, letting them fall naturally for a casual, homemade look.
- Serve Immediately:
- This salad is best eaten right away while the cucumbers are still crisp and the nori has just started to soften. If you need to wait, hold off on adding the nori until the last minute so it doesn't get soggy.
Pin It One summer evening, I made this salad for myself after a long, hot day, and I ate it straight from the bowl while standing at the counter with the windows open. The cool cucumber, the creamy sesame dressing, the little pops of ginger—it felt like the food equivalent of jumping into a cold pool. I realized then that some of the best meals arent the fancy ones you plan, theyre the ones you throw together when youre tired and hungry and they turn out to be exactly what you needed.
What to Serve It With
This salad shines as a light appetizer before grilled fish or teriyaki chicken, and it also works as a side dish next to rice bowls or miso soup. Ive served it alongside potstickers and edamame for a casual Japanese-inspired spread, and it always disappears first. If youre looking for something more substantial, add sliced avocado or serve it over a bed of mixed greens to turn it into a full meal. It also pairs beautifully with chilled sake or a crisp white wine like Sauvignon Blanc, which echoes the bright, refreshing flavors.
Storage and Make-Ahead Tips
Because cucumbers release water over time, this salad is really best eaten fresh. If you absolutely need to make it ahead, keep the cucumbers and dressing in separate containers in the fridge, then toss them together no more than an hour before serving. The dressed salad will keep for about a day in the fridge, but the texture will soften and the cucumbers will start to weep, so leftovers are more like a creamy cucumber relish than a crisp salad. I usually just make half the recipe if Im cooking for one or two people to avoid any waste.
Swaps and Variations
You can easily make this salad your own depending on what you have in the pantry or what dietary needs you're working with. Swap the imitation crab for real crab, cooked shrimp, or cubed tofu to change the protein, and use vegan mayo if you want to make it fully plant-based. For extra crunch, toss in thinly sliced radishes, shredded carrots, or diced avocado, which adds a creamy richness that mimics the texture of a California roll even more closely.
- Try adding a pinch of red pepper flakes or a drizzle of sriracha to the dressing if you like a little heat.
- Substitute the rice vinegar with a splash of lime juice for a brighter, more citrusy flavor.
- Use cooked and chilled soba noodles as a base to turn this into a more filling noodle salad that still tastes like sushi.
Pin It This salad has become my go-to whenever I need something quick, cool, and satisfying without any fuss. I hope it finds a spot in your rotation too, especially on those nights when you want all the flavor and none of the work.
Recipe FAQs
- → Can I make this salad ahead of time?
For best texture, assemble the salad just before serving. However, you can prepare components separately—slice cucumbers, shred crab, and make the dressing up to 2 hours ahead. Combine and top with nori and sesame seeds right before serving.
- → What's a good substitute for imitation crab?
Extra-firm tofu works wonderfully for a vegetarian version. You can also use cooked shrimp, fresh crab, or diced avocado for added creaminess. Cucumber alone creates a lighter version if preferred.
- → Is this salad suitable for vegans?
Yes! Use extra-firm tofu instead of imitation crab and vegan mayonnaise for the dressing. All other ingredients are naturally plant-based. The result is equally delicious and satisfying.
- → What type of mayo should I use?
Japanese Kewpie mayo is recommended for its richer, slightly sweet flavor that complements the Asian-inspired ingredients. Regular mayonnaise works fine as a substitute if Kewpie isn't available.
- → Can I add other vegetables to this salad?
Absolutely! Sliced avocado, shredded radish, diced bell pepper, or edamame add great texture and nutrition. Keep vegetables crisp by adding them just before serving to maintain their crunch.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or chilled sake complements the fresh, umami-rich flavors beautifully. Light white wines highlight the delicate cucumber and sesame notes.