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Viral California Roll Cucumber Salad
A refreshing, creamy, no-cook deconstructed sushi favorite!
Ingredients
- 2 each English Cucumbers (Sliced into 1/8-inch thick rounds)
- 1 cup Crab (or Imitation Crab) (Diced)
- 1 each Avocado (Cubed right before serving)
- 1/4 cup Mayonnaise (Adjust to taste)
- 2 oz Cream Cheese (Optional, adjust to preference)
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Seeds (For garnish, optional)
- 1/4 cup Chopped Scallions (For extra crunch)
- 1/4 cup Chopped Radishes (For added flavor)
Instructions
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1Prep and Drain Cucumbers: Begin processing the English cucumbers by cutting them into uniform rounds roughly 1/8-inch thick with a mandolin or a sharp chef's knife. Dust the rounds with a bit of salt, let them rest inside a colander for about 15-20 minutes to draw out water, and thoroughly press dry using clean paper towels.
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2Combine Salad Base: Inside a roomy salad bowl, combine the prepared cucumber pieces, the chopped imitation or real crab meat, and the freshly diced avocado cubes. Give everything a soft toss to make sure all the elements are distributed evenly.
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3Whisk Dressing: In a separate smaller container, blend the mayonnaise, cream cheese, soy sauce, and sesame seeds together. It is best to start by incorporating only half of the recommended mayo and cream cheese, tasting as you mix, and adjusting until your target creaminess is met.
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4Toss with Dressing: Drizzle the smooth soy-mayo mixture directly over your main salad ingredients and stir with care until every single piece is fully coated in the velvety dressing.
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5Garnish and Serve: Divide the finished mixture into serving dishes immediately to enjoy peak crispness, or let it chill inside the refrigerator briefly before dining. Top with an extra pinch of sesame seeds to provide a beautiful, contrasting texture.


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