Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 1 avocado, diced
- 200g imitation crab sticks, shredded
- 2 tbsp mayonnaise (or Japanese Kewpie mayo)
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp soy sauce (use tamari for gluten-free option)
- 1 tsp toasted sesame seeds
- Optional garnish: chopped green onions, thin strips of nori
Instructions
- Wash the cucumbers thoroughly, then slice them thinly using a knife or mandoline. Place in a bowl, sprinkle lightly with salt, and let rest for 10 minutes. Pat dry with paper towels to remove excess water.
- Cut the avocado in half, remove the pit, and dice the flesh into small cubes. Set aside.
- Shred the imitation crab sticks by hand or with a fork until thin strands are formed.
- In a separate small bowl, whisk together the mayonnaise, sesame oil, rice vinegar, and soy sauce until smooth and creamy.
- Add the cucumbers, avocado cubes, and shredded imitation crab to a large mixing bowl. Pour the dressing over the ingredients.
- Gently fold everything together with a spatula, ensuring the avocado stays intact and all pieces are evenly coated.
- Sprinkle toasted sesame seeds on top. Add optional garnishes such as chopped green onions or nori strips for extra flavor.
- Serve immediately, or refrigerate for 15–20 minutes before serving for a more refreshing taste.
Notes
For extra crunch, add shredded carrots or thinly sliced bell peppers.
To keep avocado fresh, sprinkle with a few drops of lemon juice before mixing.
This salad is best served on the same day it is prepared.
- Prep Time: 15
- Cook Time: None