Pin It I threw this salad together one evening after a long day when the thought of actual cooking felt impossible. The cucumbers were crisp, the jar of mayo sat ready, and I had that pack of imitation crab I'd bought on a whim. What started as laziness turned into something I craved all week. It tasted like the inside of a California roll, minus the rice and the fuss, and I ate it straight from the bowl standing at the counter.
I brought this to a potluck once, nervous it was too simple. People kept asking for the recipe, and one friend admitted she ate half the bowl before the main course arrived. That night I realized sometimes the best dishes are the ones that don't try too hard. It's just clean flavors and good textures, nothing hidden, nothing complicated.
Ingredients
- 2 large cucumbers, thinly sliced: The thinner you slice them, the better they soak up the dressing. I use a mandoline when I'm feeling precise, but a sharp knife works just fine.
- 2 scallions, finely chopped (optional): They add a mild onion bite that doesn't overpower. I skip them if I'm out, and the salad still shines.
- 1 cup imitation crab sticks, shredded (or extra-firm tofu, cubed for vegetarian option): Imitation crab has that sweet, delicate flavor, but cubed tofu gives you the same protein with a cleaner taste.
- 1/3 cup mayonnaise (preferably Japanese Kewpie mayo): Kewpie is richer and slightly tangy. If you can find it, use it. If not, regular mayo still works beautifully.
- 1 tablespoon rice vinegar: This brightens the whole dressing and keeps it from feeling too heavy.
- 1 teaspoon soy sauce: Just enough to add depth without making the salad taste salty.
- 1 teaspoon toasted sesame oil: A little goes a long way. Too much and it takes over, but the right amount makes everything taste warm and nutty.
- 2 tablespoons toasted sesame seeds: I toast mine in a dry pan for a minute until they smell like popcorn. Store-bought toasted seeds work too.
- 2 sheets roasted seaweed (nori), cut into thin strips: This is what makes it taste like sushi. Don't skip it.
- 1 tablespoon pickled ginger, chopped (optional): I love the little zing it adds, but it's not essential if you don't have any on hand.
Instructions
- Prep the Base:
- In a large bowl, combine the sliced cucumbers and shredded imitation crab or cubed tofu. The cucumbers should be thin enough to bend slightly without snapping.
- Make the Dressing:
- In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, and toasted sesame oil until smooth and creamy. Taste it—if you want more tang, add a splash more vinegar.
- Toss It Together:
- Pour the dressing over the cucumber and crab mixture. Toss gently so everything gets coated without bruising the cucumbers.
- Add the Flavor Layers:
- Stir in the scallions and half the sesame seeds. Mix lightly so the seeds stick to the dressing.
- Plate and Finish:
- Transfer to a serving platter or individual bowls. Top with nori strips, the remaining sesame seeds, and pickled ginger if you're using it.
- Serve Immediately:
- This salad is best right after you make it, when the cucumbers are still crisp and the nori hasn't softened. If you wait too long, the seaweed gets chewy.
Pin It One summer I made this for lunch almost every day. It was hot, I didn't want to turn on the stove, and this salad felt like relief in a bowl. My partner started requesting it by name. Now when cucumbers are cheap at the market, I buy extra just to make this, and it still feels like a small luxury.
Swaps and Variations
If you want more richness, add thin slices of avocado right before serving. Radish adds a peppery crunch that contrasts nicely with the creamy dressing. I've also stirred in matchstick carrots when I had them, and they added a bit of sweetness. For a vegan version, use firm tofu and swap in vegan mayo—it tastes just as good, maybe even lighter.
Serving Suggestions
This salad works as a side dish next to grilled fish or chicken, but I've eaten it as a full meal more times than I can count. Serve it chilled on a hot day, or bring it to a picnic in a sealed container with the nori packed separately so it stays crisp. It pairs beautifully with a glass of cold sake or a crisp white wine like Sauvignon Blanc.
Storage and Make-Ahead Tips
You can slice the cucumbers and prep the dressing a few hours ahead, but don't combine them until you're ready to eat. Store the components separately in the fridge. The nori should always go on at the last second, or it will turn soft and lose that satisfying crunch. Leftovers don't keep well—the cucumbers get watery and the texture suffers.
- Keep the dressing in a jar and shake it before using if it separates.
- Toast extra sesame seeds and store them in a small container for quick toppings all week.
- If you're making this for a crowd, double the recipe but still add the nori right before serving.
Pin It This salad reminds me that good food doesn't have to be complicated. It just has to taste like something you'd want to eat again.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the dressing and chop ingredients in advance. However, assemble the salad just before serving to maintain the cucumbers' crispness and prevent them from becoming soggy. Store components separately in the refrigerator for up to 4 hours.
- → What's the best substitute for imitation crab?
Extra-firm tofu, shredded into bite-sized pieces, works wonderfully for a vegetarian version. You can also use cooked shrimp, real crab, or even diced avocado for a creamier texture. For a vegan option, seasoned chickpeas add protein and substance.
- → Should this be served hot or cold?
This salad is best served chilled or at room temperature immediately after assembly. The cold temperature enhances the refreshing quality and helps keep the cucumbers crisp. Chill your serving bowls beforehand for the best experience.
- → What does Kewpie mayo taste like compared to regular mayo?
Kewpie mayo, a Japanese-style mayonnaise, has a richer, slightly sweeter flavor with more egg yolks than standard mayo. It creates a smoother, creamier dressing that complements the Asian-inspired flavors in this salad beautifully. Regular mayo works fine if you can't find Kewpie.
- → How do I prevent the cucumbers from getting watery?
Slice cucumbers just before serving or shortly before assembling. If preparing earlier, salt the cucumber slices lightly and let them sit for 10 minutes, then pat dry with paper towels before adding the dressing. This removes excess moisture while maintaining crispness.
- → Can I make this vegan?
Absolutely. Substitute the imitation crab with extra-firm tofu or seasoned chickpeas, use vegan mayonnaise, and ensure your nori and other toppings contain no animal products. Double-check all ingredient labels, as some sesame oils or seasonings may not be vegan-certified.