Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 1 avocado, diced
- 1 cup imitation crab meat, shredded
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon sesame seeds
- 1 green onion, chopped
Instructions
- In a large bowl, combine the sliced cucumbers, diced avocado, and shredded imitation crab meat.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until well mixed.
- Pour the dressing over the cucumber mixture and toss gently to combine.
- Sprinkle sesame seeds and chopped green onion on top for garnish.
- Serve immediately or chill in the refrigerator for 15-30 minutes to meld the flavors.
Notes
- For a spicier kick, add a drizzle of sriracha to the dressing.
- This salad is best enjoyed fresh, but can be stored in the refrigerator for up to a day.
- Substitute the imitation crab with real crab meat for a more authentic taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg