Ingredients
Salad Ingredients
- 1 large English cucumber
- 4 imitation crab sticks, diced
- 1/2 avocado, diced
Dressing & Garnish
- 2 tablespoons Kewpie mayo
- 2 tablespoons whipped cream cheese
- 1 1/2 tablespoons soy sauce
- 2 teaspoons toasted sesame seeds (plus extra for garnish)
Instructions
- Slice the cucumber: Using a mandolin or a sharp knife, carefully slice the English cucumber into thin 1/8 inch thick slices to create a crisp, delicate base for the salad.
- Combine ingredients: In a large deli container or glass jar, add the sliced cucumber, diced imitation crab, diced avocado, Kewpie mayo, whipped cream cheese, soy sauce, and toasted sesame seeds. Seal the container.
- Shake and mix: Cover the container tightly and shake vigorously until all ingredients are evenly combined, creating a creamy and well-flavored salad.
- Serve: Eat the salad immediately, either directly from the jar for convenience or transfer to a serving bowl. Garnish with additional toasted sesame seeds for extra crunch and visual appeal.
Notes
- You can adjust the amount of soy sauce to taste for more or less saltiness.
- Use fresh imitation crab sticks for best flavor and texture.
- This salad is best enjoyed immediately to maintain the crispness of the cucumber.
- For a spicier kick, add a dash of wasabi or chili flakes.
- Substitute vegan mayo and cream cheese to make it vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-inspired
