Save I discovered this salad on a summer afternoon when I was craving sushi but didn't have the energy to roll it. Instead, I grabbed whatever was in my fridge—crisp cucumbers, imitation crab from a previous grocery haul—and mixed them with a creamy sesame dressing. What emerged was something even better: a salad that captured all the best flavors of a California roll without the fuss, ready in minutes.
I remember bringing this to a potluck and watching people pile it onto their plates thinking it was something fancy. Halfway through, someone asked for the recipe, and I had to admit I'd invented it five minutes before leaving my house. That's when I knew it was a keeper—a dish so natural-tasting it felt like it had always existed.
Ingredients
- Cucumbers: Two large ones, sliced thin so they stay crisp and absorb the dressing without becoming waterlogged.
- Imitation crab sticks: Shredded into bite-sized pieces, they give you that sweet, tender texture without any real seafood prep.
- Japanese Kewpie mayonnaise: Slightly sweeter and richer than regular mayo, it makes the dressing taste restaurant-quality.
- Rice vinegar: Just enough to brighten the mayo and balance the richness with a gentle tang.
- Toasted sesame oil: A small amount goes a long way—it's what makes this taste authentically Asian, not just mayo-covered vegetables.
- Soy sauce: The umami backbone that ties everything together and makes you reach for another bite.
- Toasted sesame seeds: Scattered on top for crunch and a nutty warmth that blooms with every spoonful.
- Nori strips: They add a briny, mineral quality that reminds you this started as an ode to sushi.
- Pickled ginger: Optional but recommended—a small amount adds a surprising zing that wakes up your palate.
Instructions
- Prep your vegetables:
- Slice your cucumbers thin enough that they'll drink in the dressing but thick enough that they won't turn to mush. A mandoline makes this effortless, but a sharp knife and steady hand work just fine.
- Combine the base:
- Toss the cucumbers and shredded crab together in a large bowl so they're evenly mixed. This is where you're setting up the foundation.
- Make the dressing:
- Whisk the mayo, rice vinegar, soy sauce, and sesame oil until it's smooth and creamy. The mixture should look silky, not separated.
- Bring it together:
- Pour the dressing over the vegetables and toss gently—you're coating everything without bruising the cucumbers. Fold in the scallions and half the sesame seeds.
- Plate and finish:
- Transfer to your serving dish and crown it with nori strips, remaining sesame seeds, and pickled ginger. Serve immediately so the textures stay bright and defined.
Save My partner took one bite and asked if I'd been secretly taking cooking classes. I hadn't—I'd just listened to what the ingredients wanted to be together. That's the magic of this salad: it feels sophisticated but it's really just about respecting simple, clean flavors.
The Sesame Oil Secret
Sesame oil is the difference between this tasting like a regular mayo salad and something with authentic depth. The key is using the toasted variety—the darker the bottle, the more flavor it carries. A teaspoon is enough; more would overpower. I learned this the hard way when I accidentally poured in a tablespoon and had to start over, but that mistake taught me respect for the ingredient.
Customizing for Your Taste
This salad is forgiving and loves improvisation. If you want more crunch, add sliced radishes or avocado. If you're serving vegetarians, swap the crab for cubed extra-firm tofu and nothing feels lost. I've even used shredded cooked chicken when I wanted more protein, and it was equally satisfying. The dressing is the star; everything else is just your canvas.
Serving and Storage
This is best eaten fresh—within an hour of assembly if possible, when the textures are still distinct and the nori hasn't started to soften. If you're making it ahead, keep the dressing separate and dress it just before serving. Leftovers can be stored in an airtight container for a day, but expect the cucumbers to soften slightly, which honestly isn't the end of the world if you're eating it straight from the fridge as a cold lunch.
- Chill everything beforehand for maximum refreshment on a warm day.
- Use a mandoline for paper-thin cucumber slices that feel elegant without requiring knife skills.
- Toast your own sesame seeds in a dry pan for 2 minutes if you only have raw ones—it takes 30 seconds and multiplies the flavor.
Save This salad has become my answer to "what should I bring?" and "what's for dinner?" in equal measure. It's proof that the best dishes are often the simplest ones, where every ingredient has something to say.
Recipe Guide
- → Can I substitute imitation crab with a vegetarian option?
Yes, extra-firm tofu cubes work wonderfully as a plant-based alternative, maintaining texture and flavor balance.
- → What type of mayonnaise is recommended?
Japanese Kewpie mayo is preferred for its slightly sweet, rich flavor, but any creamy mayo can be used.
- → How should I prepare the cucumbers for best texture?
Thinly slicing them ensures crispness and allows the dressing to coat each piece evenly.
- → Is it possible to make the salad ahead of time?
For best freshness, toss the salad just before serving to preserve the cucumber crunch and dressing vibrancy.
- → What are good drink pairings with this dish?
A crisp Sauvignon Blanc or chilled sake complements the salad’s bright and savory flavors beautifully.
- → Can I add other vegetables to enhance crunch?
Sliced avocado or radish are excellent additions for extra texture and subtle flavor contrast.