Ingredients
Salad Ingredients
- 1 large English cucumber
- 4 imitation crab sticks, diced
- 1/2 avocado, diced
Dressing
- 2 tablespoons Kewpie mayo
- 2 tablespoons whipped cream cheese
- 1 1/2 tablespoons soy sauce
- 2 teaspoons toasted sesame seeds
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 base for the salad.
- Combine ingredients: In a large deli container or glass jar, add the sliced cucumber, diced imitation crab sticks, diced avocado, Kewpie mayo, whipped cream cheese, soy sauce, and toasted sesame seeds. Cover tightly and shake well to thoroughly mix and coat all the ingredients with the creamy dressing.
- Serve and garnish: Enjoy the salad immediately, either eating straight from the jar for a convenient snack or transferring the mixture to a serving bowl. Optionally, sprinkle additional toasted sesame seeds on top as a garnish for extra flavor and texture.
Notes
- For best texture, use fresh English cucumber and ripe avocado.
- Kewpie mayo adds a rich umami flavor, but regular mayo can be substituted if unavailable.
- Toasted sesame seeds can be toasted quickly in a dry skillet over medium heat if pre-toasted are not available.
- This salad is best eaten immediately to preserve the crispness of the cucumber.
- You can add a splash of rice vinegar for extra tang if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-inspired
- Diet: Low Fat
