Save to Pinterest My neighbor brought this to a potluck last summer, and I stood by the bowl refilling my plate three times. She laughed and said it was just cucumbers and fake crab, but something about the creamy sesame dressing and those crispy nori ribbons made it impossible to stop eating. I asked for the recipe on the spot, scribbled it on a napkin, and made it the very next day. It's been my go-to ever since when I need something that tastes indulgent but comes together in minutes.
I brought this to my sister's baby shower, worried it might seem too simple next to all the fancy finger foods. But it disappeared faster than anything else on the table, and two people asked if I'd catered it. One guest even admitted she'd never liked imitation crab until that day. That's when I realized sometimes the best dishes are the ones that don't try too hard.
Ingredients
- Cucumbers: English or Persian cucumbers work best because their thin skins don't need peeling and they stay crisp without getting watery.
- Imitation crab sticks: Look for the kind that shreds easily into tender ribbons, they soak up the dressing better than chunks and mimic the texture of real crab surprisingly well.
- Japanese Kewpie mayo: This stuff is richer and slightly sweeter than American mayo, with a silky texture that clings to every bite, if you can't find it regular mayo works but add a tiny pinch of sugar.
- Rice vinegar: The gentle acidity brightens the whole salad without overpowering the delicate flavors, avoid using regular white vinegar or it'll taste too sharp.
- Toasted sesame oil: Just one teaspoon fills the bowl with that nutty, roasted aroma that makes this taste like it came from a sushi bar.
- Roasted seaweed (nori): Cut it into thin strips with kitchen scissors right before serving so it stays crispy and doesn't get soggy in the dressing.
- Toasted sesame seeds: These add little pops of crunch and a toasted flavor that ties everything together, toast them yourself in a dry pan for extra fragrance.
Instructions
- Slice and prep:
- Use a sharp knife or mandoline to slice the cucumbers as thin as you can manage, almost translucent if possible. Toss them in a large bowl with the shredded imitation crab or cubed tofu, and set aside while you make the dressing.
- Whisk the dressing:
- In a small bowl, combine the mayo, rice vinegar, soy sauce, and sesame oil, whisking until it's completely smooth and glossy. Taste it now and adjust if you want more tang or saltiness before it goes on the salad.
- Dress and toss:
- Pour the dressing over the cucumber mixture and use your hands or a big spoon to toss gently, making sure every piece gets coated. Fold in the chopped scallions and half the sesame seeds so they're evenly distributed.
- Plate and garnish:
- Transfer the salad to a wide shallow platter or divide it into individual bowls for a prettier presentation. Scatter the nori strips, remaining sesame seeds, and pickled ginger over the top just before serving so everything stays crisp.
Save to Pinterest My husband, who claims he doesn't like sushi, ate two bowls of this while watching a game and didn't realize until I told him it was basically deconstructed California roll. Now he requests it every time we have people over, and I never mention the sushi connection anymore. It's become our little secret that healthy food can taste this good without anyone noticing.
Serving Suggestions
This salad works as a light lunch on its own, but it also shines as a side dish next to grilled salmon or teriyaki chicken. I've served it alongside fried rice at dinner parties, and the cool creamy crunch balances out anything rich or fried. On really hot days, I'll eat it straight from the fridge with chopsticks, standing at the counter, and call it a meal.
Ingredient Swaps
If you're vegetarian or just prefer it, swap the imitation crab for cubed extra-firm tofu that's been patted dry and lightly salted. For a vegan version, use vegan mayo and double-check your nori doesn't have bonito flakes listed. I've also added diced avocado when I have a ripe one on hand, and it turns the salad into something even more luxurious without changing the basic flavor.
Storage and Make-Ahead Tips
You can slice the cucumbers and shred the crab a few hours ahead, storing them separately in the fridge until you're ready to assemble. Mix the dressing and keep it in a jar so all you have to do is toss everything together at the last minute. Leftovers will keep for a day in the fridge, but the cucumbers lose their snap and the nori gets chewy, so this is really best eaten fresh.
- Prep all your ingredients in advance but don't combine them until serving time.
- Store leftover dressing in a sealed container for up to three days and use it on other salads or as a veggie dip.
- If you must make it ahead, leave out the nori and sesame seeds and add them right before serving.
Save to Pinterest This salad has saved me more times than I can count when I need something impressive but have no time or energy left. It's proof that you don't need complicated techniques or expensive ingredients to make food that people remember.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
It's best served immediately to maintain the cucumber's crispness. If making ahead, store the dressing separately and toss just before serving to prevent the salad from becoming watery.
- → What can I substitute for imitation crab?
Extra-firm tofu cubes work wonderfully for a vegetarian option. You can also use cooked shrimp, real crab meat, or diced avocado for different flavor profiles.
- → Is Japanese Kewpie mayo necessary?
While Kewpie mayo adds authentic richness and umami, regular mayonnaise works fine. For a closer match, add a touch of sugar and extra rice vinegar to standard mayo.
- → How do I keep cucumbers from making the salad watery?
Slice cucumbers thinly and optionally salt them lightly, letting them sit for 10 minutes. Pat dry before mixing. This draws out excess moisture while maintaining crunch.
- → Can this be made vegan?
Absolutely! Use cubed extra-firm tofu instead of imitation crab and substitute with vegan mayonnaise. All other ingredients are naturally plant-based, making it an easy vegan conversion.
- → What type of cucumbers work best?
English cucumbers or Persian cucumbers are ideal because they have fewer seeds and thinner skins. Regular cucumbers work too—just remove the seeds if they're large and watery.