Ingredients
- 2 medium English cucumbers, thinly sliced
- 1 ripe avocado, diced
- 150 g (about 5 oz) imitation crab (surimi), shredded or chopped
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (low-sodium preferred)
- 1 tsp sesame oil
- 1 tsp sugar or honey
- 1 tsp toasted sesame seeds
- 1 green onion, thinly sliced
- Optional: pinch of crushed nori strips, pinch of crushed red pepper
Instructions
- Thinly slice the cucumbers and place them in a large bowl.
- Add the diced avocado and shredded crab to the bowl.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until smooth.
- Drizzle the dressing over the cucumber mixture and gently toss to coat evenly.
- Sprinkle sesame seeds and sliced green onion over the top and toss lightly once more.
- Top with optional nori strips or crushed red pepper for extra flavor if desired.
Notes
- Add sriracha or spicy mayo for a spicy kick.
- Swap in fresh or canned crab meat for a more luxurious version.
- Let cucumbers sit in dressing for 10 minutes for a pickled effect.
- Mix in mayo or Greek yogurt for a creamier dressing.
- Consume fresh or store for up to 1 day in the fridge.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
