This refreshing California roll-inspired salad combines crisp English cucumbers, two textures of imitation crab, ripe avocado, scallions, and toasted sesame seeds with a tangy cream cheese dressing.

Yield: 6 side-dish servings, 4 light main-dish servings, or 8 appetizer servings

Ingredients

Salad

• 2 English cucumbers, about 1 1/4 to 1 1/2 pounds total, thinly sliced
• 1/4 teaspoon kosher salt
• 8 ounces chunk-style imitation crab, broken into bite-size pieces
• 4 ounces leg-style imitation crab, torn into thin strips
• 1 large avocado, diced
• 3 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds

Dressing

• 1/4 cup mayonnaise
• 1 1/2 ounces cream cheese, softened
• 2 teaspoons seasoned rice vinegar
• 2 teaspoons soy sauce
• 1/4 to 1/2 teaspoon toasted sesame oil, optional
• 1 to 2 teaspoons water, as needed

Preparation

1. Place the sliced cucumbers in a colander and sprinkle them evenly with the kosher salt. Gently toss and allow them to drain for 10 to 15 minutes.
2. Spread the cucumbers over several layers of paper towels and blot them thoroughly to remove as much moisture as possible. Do not rinse.
3. In a small bowl, whisk the mayonnaise and softened cream cheese together until completely smooth.
4. Add the seasoned rice vinegar, soy sauce, and 1/4 teaspoon toasted sesame oil, if using. Whisk until smooth, then add the remaining sesame oil to taste and enough water to create a creamy, pourable consistency.
5. Place the dried cucumbers, chunk-style crab, and crab strips in a large bowl.
6. Pour the dressing over the salad and gently toss until evenly coated.
7. Add the diced avocado and gently fold it into the salad without crushing it.
8. Transfer the salad to a serving bowl and top with the sliced scallions and toasted sesame seeds.
9. Serve immediately for the best flavor and texture.

Cook’s Notes

• Dry the cucumbers thoroughly and serve the salad soon after assembling, because they will continue releasing moisture as they sit.
• Add the avocado immediately before serving to preserve its texture and color.
• For a spicy version, add 1 to 2 teaspoons sriracha to the dressing.
• If using unseasoned rice vinegar, substitute 2 teaspoons unseasoned rice vinegar and add 1/4 teaspoon sugar.
• Imitation crab and soy sauce are already salty, so taste the finished salad before adding additional salt.
• Toasted sesame oil is optional and should be used sparingly so it does not overpower the crab and avocado.

Serving Suggestions

Serve as a light lunch, appetizer, or side dish with:

• Steamed or chilled sushi rice
• Miso soup
• Seaweed salad
• Shrimp or vegetable tempura
• Wonton or rice crackers
• Nori sheets for making small hand rolls

Beverage Suggestions

• Chilled sake
• Japanese lager
• Unsweetened iced green tea
• Sparkling water with lime
• Sauvignon Blanc
• Dry Riesling