Pin I discovered this salad on a humid afternoon when my neighbor brought over a container of California rolls from the sushi spot down the street, and halfway through eating them, I thought: why not just make a version I can eat with my hands, no rice needed? The crispness of cucumber seemed like the obvious starting point, and everything else—the creamy mayo, the briny seaweed, that nutty sesame—just fell into place. It became my go-to when I wanted something light but satisfying, something that tastes like summer even when it's not.
The first time I served this to friends at a potluck, I almost didn't bring it—salads always felt like an afterthought next to the hot dishes. But someone went back for thirds, and another person asked if I'd sell it. That's when I realized a salad doesn't have to be humble; it just has to be honest and taste good, and this one is both.
Ingredients
- Cucumbers (2 large, thinly sliced): The backbone of this salad, and the thinner you slice them, the faster they absorb the dressing and become almost silky without getting mushy if you eat it right away.
- Imitation crab sticks (1 cup, shredded): The umami anchor that ties everything back to the sushi roll inspiration; if you can't find it or prefer vegetarian, extra-firm tofu cubed works beautifully and soaks up all those flavors.
- Mayonnaise (1/3 cup, Japanese Kewpie if possible): Kewpie has this subtle sweetness and silkiness that regular mayo doesn't quite achieve, and it makes the dressing taste less sharp and more luxurious.
- Rice vinegar (1 tablespoon): A gentle acid that brightens everything without overpowering the delicate flavors of cucumber and crab.
- Soy sauce (1 teaspoon): Just enough to add depth without making the salad taste overly salty or too obviously Asian fusion.
- Toasted sesame oil (1 teaspoon): The secret ingredient that makes people stop and ask what you did differently; it has a warmth that regular oil completely lacks.
- Toasted sesame seeds (2 tablespoons): Split them between mixing and topping so every bite gets some crunch, and the warm, slightly sweet flavor comes through.
- Roasted seaweed nori (2 sheets, cut into strips): Added last so it stays crisp and reminds you why you're eating this in the first place, right before serving.
- Pickled ginger (1 tablespoon, chopped, optional): A small amount adds this bright, cleansing heat that's perfect if someone at your table loves a little kick.
- Scallions (2, finely chopped, optional): A whisper of onion flavor that adds a sharp, fresh note if you want it, though this salad is lovely without them too.
Instructions
- Prepare the base:
- Slice your cucumbers thin—a mandoline makes this effortless, but a sharp knife works just as well if you take your time. Shred or cube your protein while you're at it so everything's ready when you need it.
- Make the dressing:
- Whisk the mayo, rice vinegar, soy sauce, and sesame oil together in a small bowl until you can't see any streaks of mayo left; it should be pale and smooth, almost like a whisper of color.
- Bring it together:
- Combine the cucumbers and crab in a large bowl, pour the dressing over top, and toss gently so every piece gets coated without breaking down the cucumber or shredding the crab into bits. This is where patience pays off.
- Add flavor layers:
- Fold in the scallions and half the sesame seeds, stirring just enough to distribute them evenly through the salad.
- Plate and finish:
- Transfer to a serving platter or individual bowls, then scatter the nori strips and remaining sesame seeds on top along with the pickled ginger if you're using it, so everything stays crisp and visible.
- Serve with intention:
- Eat it right away while the nori is still snappy and the cucumber hasn't started to weep into the dressing, though if it sits for an hour in the fridge, it becomes almost marinated and takes on a different, quieter beauty.
Pin I remember my mom tasting this for the first time and saying it reminded her of a meal she had in Tokyo thirty years ago, at a small restaurant near the train station. That's when I understood that food isn't really about technique or ingredients—it's about the feeling you create when you put thought and care into what you're serving.
Why This Salad Works
There's something almost meditative about this recipe because nothing needs heat, pressure, or timing to work. You're just combining fresh ingredients and letting their natural qualities speak for themselves. The cucumber stays cool and hydrating, the crab brings that subtle sweetness, and the dressing acts like a quiet bridge between everything, making sure flavors touch without overshadowing each other. It's the kind of dish that reminds you that cooking doesn't always mean complexity—sometimes the best meals are the simplest ones, the ones that let ingredients be themselves.
Making It Your Own
The beauty of this salad is how willing it is to change based on what you have or what you're craving. Some days I add thin slices of avocado right before serving for creaminess, other times I throw in some thinly sliced radish for a peppery edge. I've even experimented with a drizzle of sriracha mayo for people who want heat, and it transforms into something slightly different but equally delicious. Your kitchen, your rules—this recipe is more of a framework than a prescription.
Serving and Storage Tips
This salad is best eaten fresh and chilled, right after assembly, when every element is at its peak. If you're making it for a gathering, you can prep all the components ahead—slice the cucumber, shred the crab, make the dressing, cut the nori—and then combine everything just before people arrive. Leftovers keep for a day in the fridge if stored in an airtight container without the nori, though the texture shifts slightly as the cucumber continues to release moisture. It never tastes bad, but it loses that exciting contrast between crisp and creamy that makes it special.
- Prep ahead by slicing cucumbers and making dressing the morning of, keeping them separate until the last minute.
- If you're feeding a crowd, double the dressing recipe because everyone always wants more, and it won't wilt the salad.
- Serve with chilled sake or a crisp Sauvignon Blanc if you want to extend the experience beyond the plate.
Pin This salad has become my answer to the question of what to bring when I want to contribute something that feels thoughtful but doesn't require hours in the kitchen. It's a reminder that the best food is often the kind that lets you taste what you're actually eating, not technique or complexity.
Recipe Questions
- → Can I use tofu instead of imitation crab?
Yes, extra-firm tofu works well as a vegetarian alternative, maintaining texture and flavor balance.
- → How should I prepare the cucumbers for this dish?
Thinly slice large cucumbers to ensure a crisp and refreshing texture that blends well with other ingredients.
- → What are some suggested variations for extra crunch?
Adding sliced avocado or radish can enhance texture and add fresh flavors.
- → Which type of mayo is recommended?
Japanese Kewpie mayo provides a rich and slightly sweet flavor, but vegan mayo can be used for a dairy-free option.
- → What drinks pair well with this salad?
A crisp Sauvignon Blanc or chilled sake complements the salad’s clean and savory flavors effectively.