Save to Pinterest Last summer, my friend Sarah kept talking about this cucumber salad she had at a small Japanese cafe in Los Angeles. She described it as everything magical about a California roll transformed into something you could eat by the bowlful. I was skeptical until I finally recreated it in my tiny apartment kitchen, standing over the cutting board while summer evening light filtered through the window. The first bite made me realize I had been missing out on the most perfect warm weather dish.
I brought this to a backyard potluck last month and watched it disappear in minutes. My friend Mike, who claims to hate salad, went back for thirds. There is something about the combination of cool cucumbers, rich dressing, and the briny kiss of seaweed that makes people completely forget they are eating something so healthy.
Ingredients
- 2 large cucumbers, thinly sliced: English or Persian cucumbers work best because they have fewer seeds and stay crispier longer
- 1 cup imitation crab sticks: Shredded by hand into fluffier pieces that absorb the dressing beautifully
- 1/3 cup mayonnaise: Japanese Kewpie mayo has that irresistible rich umami flavor but regular mayo works too
- 1 tablespoon rice vinegar: Adds just enough brightness to cut through the creamy dressing
- 1 teaspoon soy sauce: Provides that essential savory depth we all love in Japanese cuisine
- 1 teaspoon toasted sesame oil: Do not skip this because it gives the entire dish its signature nutty fragrance
- 2 tablespoons toasted sesame seeds: White or black both work and they add that satisfying crunch in every bite
- 2 sheets roasted seaweed: Cut into thin strips so they distribute evenly throughout the salad
Instructions
- Prepare the vegetables and protein:
- Thinly slice your cucumbers into rounds and shred the imitation crab by hand into fluffy pieces. Toss them together in a large mixing bowl.
- Whisk together the dressing:
- In a small bowl, combine the mayonnaise, rice vinegar, soy sauce, and sesame oil. Whisk until completely smooth and creamy.
- Combine everything:
- Pour the dressing over the cucumber and crab mixture. Gently toss until every piece is coated in that creamy goodness.
- Add the finishing touches:
- Sprinkle in half the sesame seeds and mix lightly. Top with nori strips, remaining sesame seeds, and any optional additions.
Save to Pinterest My sister texted me at midnight last week demanding this recipe after tasting it at dinner. She said her husband kept asking when she was going to make it again. There is something universally appealing about these familiar flavors presented in such an unexpected way.
Making It Your Own
Once I made this with diced avocado when I had some that needed to be used and it was absolutely divine. The creamy avocado just melts into the dressing making it even more luxurious. Thinly sliced radishes add beautiful color and an extra peppery crunch.
The Secret To Perfect Texture
I learned the hard way that thick cucumber slices make this salad feel heavy and awkward to eat. Use a sharp knife or mandoline to get those paper thin rounds that practically melt in your mouth. The contrast between the delicate cucumbers and substantial crab is what makes each bite so satisfying.
Serving Suggestions
This salad shines alongside grilled fish or teriyaki chicken but honestly I have eaten it as a light meal on its own more times than I care to admit. The combination of protein and vegetables feels substantial enough for lunch especially when served over a bed of mixed greens.
- Keep extra nori strips on hand because people always want to add more
- Chill your serving bowls for twenty minutes before plating for extra refreshment
- Pair with chilled sake or a crisp white wine for the complete experience
Save to Pinterest This recipe has become my go to for impromptu summer gatherings and quiet weeknight dinners alike. Something about the cool crisp vegetables and that savory creamy dressing just makes everything feel right with the world.
Recipe FAQs
- → Can I make this salad ahead of time?
It's best served immediately to maintain the cucumber's crispness. If preparing ahead, store the dressing separately and toss just before serving to prevent the salad from becoming watery.
- → What can I substitute for imitation crab?
Use extra-firm tofu cubes for a vegetarian option, or try cooked shrimp, real crab meat, or even diced avocado for different flavor profiles while maintaining the California roll inspiration.
- → Is Japanese Kewpie mayo necessary?
While Kewpie mayo adds authentic richness and a slightly tangy flavor, regular mayonnaise works fine. For closer flavor, add a tiny squeeze of lemon juice to standard mayo.
- → How do I keep cucumbers from releasing water?
Use fresh, firm cucumbers and slice them just before serving. You can also lightly salt the slices, let them sit for 10 minutes, then pat dry before mixing with the dressing.
- → Can I make this vegan?
Absolutely! Replace imitation crab with cubed extra-firm tofu and use vegan mayonnaise. Check that your nori sheets don't contain fish-derived ingredients, and you'll have a completely plant-based version.
- → What pairs well with this salad?
Serve alongside sushi, poke bowls, or grilled teriyaki salmon. It also works beautifully as a light lunch with miso soup or as part of a Japanese-inspired mezze spread.