Dinner

California Roll Cucumber Salad: Fresh, Easy, Low-Carb Delight Recipe

ByLana Polati March 5, 2026March 5, 2026

Introduction

This California Roll Cucumber Salad is a fresh and easy way to enjoy the flavors of a classic sushi roll without the rice. Bright cucumber, savory crab, and creamy avocado come together in a low-carb dish perfect for a light lunch or side.

A glass container holds a fresh salad made of thick, bright green cucumber slices and small chunks of cooked, pale beige chicken pieces. The dish is brightly decorated with flowing streaks of yellow sauce and thin waves of red sauce on top. Scattered over the salad are small black and white sesame seeds that add texture to the fresh vegetables and cooked chicken. The glass edges frame the colorful mix, and the dish is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium English cucumbers, thinly sliced
8 ounces imitation crab meat (can substitute with real crab or shrimp)
3 stalks green onions, chopped
2 tablespoons soy sauce (low-sodium recommended)
2 tablespoons spicy mayo (mix of mayonnaise and sriracha)
1 teaspoon kosher salt (adjust to taste)
1 teaspoon black pepper (adjust to taste)
1 medium avocado, sliced
1 tablespoon sesame seeds (for topping)
2 tablespoons pickled ginger (for flavor)
1 teaspoon wasabi (for heat)
1 tablespoon ginger soy glaze (for drizzling)

Instructions

Step 1: Slice the English cucumbers thinly using a mandolin or a sharp knife to create uniform pieces.
Step 2: In a bowl, combine the sliced cucumber, imitation crab meat, chopped green onions, soy sauce, spicy mayo, kosher salt, and black pepper.
Step 3: Secure the lid on the bowl (or cover tightly) and shake well to mix all the ingredients evenly.
Step 4: Taste the salad and adjust seasoning by adding more soy sauce or spicy mayo if desired.
Step 5: Top the salad with sliced avocado, sesame seeds, pickled ginger, wasabi, and a drizzle of ginger soy glaze before serving.

Tips & Variations

For extra protein, substitute imitation crab with cooked shrimp or fresh real crab meat.
Use a mandolin to slice cucumbers quickly and evenly for the best texture.
If you prefer less heat, reduce or omit the wasabi and spicy mayo.
Add thinly sliced radishes or carrots for additional crunch and color.

Storage

Store the salad covered in an airtight container in the refrigerator for up to 2 days. To keep avocado fresh, add it just before serving or toss with a little lemon juice. Reheat is not recommended as this salad is best enjoyed chilled and fresh.