Description
A refreshing no-cook fusion salad blending crisp cucumber, creamy avocado, and tangy soy sauce dressing with imitation crab, offering a restaurant-style sushi-inspired flavor in 15 minutes. Perfect for picnics or light snacks.
Ingredients
1 large cucumber (sliced 1/8-inch thick)
4 sticks imitation crab (chopped)
1/2 avocado (cubed)
2 tbsp vegan cream cheese (softened)
2 tbsp coconut-milk based mayonnaise
1 1/2 tbsp soy sauce (use reduced-sodium sweetened paste)
2 tsp white sesame seeds
1 tbsp rice vinegar (optional for tangy balance)
Corn/lentils (optional vegan substitute for crab)
Instructions
Slice cucumber thinly, deseed if large (English/Persian varieties preferred). In a large container, add cucumber slices, chopped crab, cubed avocado, cream cheese, mayonnaise, soy sauce, and sesame seeds. Seal container and shake vigorously for 30-45 seconds until fully combined. For vegan version, replace crab with corn/lentils and avocado with mashed tofu. Serve chilled.
Notes
Use a mandolin for even slices. Store airtight in fridge up to 2 days. Vegan alternatives: substitute all dairy and surimi crab. Add rice vinegar for brightness.
- Prep Time: 15
- Category: Trend Recipes
- Method: No-Cook
- Cuisine: Fusion (Asian-inspired)