When it comes to refreshing flavors, nothing quite compares to a California Roll Cucumber Salad. Crisp cucumbers mingling with the zest of citrus and the umami of soy sauce create a dish that dances on your palate like a summer breeze. It’s as if those luscious ingredients have teamed up for a delightful culinary party, and trust me, you won’t want to miss out on this flavor fiesta. For more inspiration, check out this refreshing lunch ideas recipe.

Picture this: a sunny afternoon, your friends gathered around the picnic table, laughter echoing through the air. You serve up this vibrant salad, and suddenly, you’re the culinary superstar of the gathering. With every bite, they marvel at how something so simple can be so utterly delicious. This salad is perfect for barbecues, potlucks, or just impressing your family on a Tuesday night. Get ready for an explosion of flavor that will leave everyone asking for seconds!

Sharing this salad recipe with friends brought back memories of our summer cookouts filled with laughter and endless bowls of fresh food.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cucumbers: Choose firm cucumbers; English cucumbers work great for their thin skin and minimal seeds.

• Rice Vinegar: Opt for unseasoned rice vinegar; it enhances the salad’s flavor without overwhelming it.

• Avocado: Ripe avocados provide creaminess; check for slight give when you squeeze gently.

• Soy Sauce: Low-sodium soy sauce helps keep this dish lighter while still packing flavor.

• Sesame Oil: A drizzle adds depth and richness; toasted sesame oil brings out the best in your ingredients.

• Green Onions: Fresh green onions add a pop of color and mild spice; slice them thinly for even distribution.

• Carrots: Shredded carrots introduce sweetness and crunch; they also brighten up the dish visually.

• Seaweed Snacks (Nori): These add that classic sushi taste; cut them into strips for garnish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make California Roll Cucumber Salad

Prepare Your Ingredients: Start by washing all your vegetables thoroughly. Slice cucumbers into thin rounds or half-moons for maximum texture contrast. Next, chop green onions finely and shred carrots to add some crunch.

Create the Dressing: In a bowl, whisk together rice vinegar, low-sodium soy sauce, sesame oil, and a touch of sugar until well combined. The dressing should smell tangy yet inviting.

Toss It All Together: In a large mixing bowl, combine sliced cucumbers, shredded carrots, diced avocado, and green onions. Pour the dressing over the top and gently toss everything together until evenly coated.

Add Final Touches: Crumble seaweed snacks over the salad just before serving to maintain their crispness. This step adds both flavor and an authentic sushi vibe that you’ll love.

Chill Before Serving: Allow your salad to chill in the refrigerator for about 15 minutes before serving. This step lets those flavors meld beautifully while keeping everything cool and refreshing.

Now you can serve your gorgeous California Roll Cucumber Salad! Enjoy each bite knowing you’ve created something fresh and fabulous that will be a hit at any gathering or quiet dinner at home! For more inspiration, check out this dinner recipes recipe.

Perfecting the Cooking Process

Chop your cucumber, avocado, and crab while mixing the dressing. This ensures everything blends perfectly without overworking delicate ingredients.

Add Your Touch

Consider adding sesame seeds or seaweed for crunch. You can also swap crab with shrimp or tofu for a twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to two days. Avoid reheating; this salad is best enjoyed chilled.

Sharing this recipe reminds me of summer barbecues where everyone fights over the last scoop. Friends rave about my salad, claiming it’s better than their sushi takeout!

FAQ

What can I substitute for crab in this salad?

You can use shrimp, imitation crab, or even tofu for a vegetarian option.

How long does this salad last in the refrigerator?

The salad stays fresh for up to two days when stored properly.

Can I add more vegetables to my California Roll Cucumber Salad?

Absolutely! Carrots and bell peppers add color and crunch to your dish.

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California Roll Cucumber Salad

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• Author: Ann Foster
• Total Time: 15 minutes
• Yield: Serves 4

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Description

California Roll Cucumber Salad is a refreshing and vibrant dish perfect for any occasion. With crisp cucumbers, creamy avocado, and a tangy dressing, this salad brings together the best flavors of summer. Easy to prepare and visually appealing, it’s ideal for barbecues, potlucks, or a light lunch at home. Serve it chilled for an explosion of flavor that will impress your guests and leave them asking for more!

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Ingredients

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• 2 cups thinly sliced English cucumbers (about 2 medium)
• 1 cup shredded carrots
• 1 ripe avocado, diced
• 3 green onions, sliced
• 3 tbsp unseasoned rice vinegar
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar (optional)
• Seaweed snacks (nori), cut into strips for garnish

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Instructions

1. Prepare your ingredients: Wash all vegetables. Slice cucumbers into thin rounds or half-moons. Chop green onions finely and shred carrots.
2. Create the dressing: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until combined.
3. Toss it all together: In a large bowl, combine cucumbers, carrots, avocado, and green onions. Pour the dressing over the salad and gently toss until coated.
4. Add final touches: Crumble seaweed snacks over the top just before serving for added flavor.
5. Chill before serving: Refrigerate for about 15 minutes to enhance flavors.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Japanese

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 156
• Sugar: 2g
• Sodium: 290mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 6g
• Protein: 4g
• Cholesterol: 0mg