Ingredients

  • 2 large English Cucumbers: Thinly sliced into rounds or half-moons.

  • 1 cup Imitation Crab (Surimi): Shredded or finely chopped.

  • 1/2 Red Onion: Thinly slivered.

  • 1 medium Carrot: Grated or julienned.

  • Optional: 1 Avocado (cubed) and a sprinkle of toasted sesame seeds.

The Creamy Dressing

  • 1/2 cup Japanese Mayo (Kewpie): For that authentic richness.

  • 1 tbsp Rice Vinegar: For a hit of acidity.

  • 1 tsp Soy Sauce: For salt and depth.

  • 1 tsp Toasted Sesame Oil: For aroma.

  • 1 tsp Honey or Sugar: To balance the vinegar.

  • 1/2 tsp Sriracha: (Optional) For a hint of warmth.

Instructions

  1. Prep the Cucumbers: After slicing, toss the cucumbers with a pinch of salt and let them sit for 10 minutes. Squeeze out the excess water to ensure your salad stays crunchy and the dressing doesn’t get watery.

  2. Whisk the Dressing: In a small bowl, combine the mayo, rice vinegar, soy sauce, sesame oil, and sweetener. Whisk until smooth and glossy.

  3. Assemble: In a large mixing bowl, combine the prepared cucumbers, shredded crab, red onion, and carrots.

  4. Toss: Pour the dressing over the vegetables. Toss gently until everything is evenly coated in that creamy goodness.

  5. Serve: Garnish with sesame seeds or extra shredded crab on top. Serve chilled for the best experience!

Tip: If you want an extra “crunch,” top the salad with crushed tempura flakes or furikake seasoning just before serving!

This salad is perfect as a light lunch or a side dish for your next homemade sushi night. Enjoy!