Save to Pinterest I discovered this salad by accident one Tuesday, standing in my kitchen with leftover cucumbers and an unopened package of imitation crab I'd bought for sushi rolls the day before. Something clicked—why not bring those bright California roll flavors into a bowl I could eat with a fork? The first bite was crisp, creamy, and somehow felt both casual and special at once.
I made this for my sister's potluck one summer afternoon, and she ate three servings before anyone else even got to it. Watching her go back for more, I realized this salad had that rare quality of being both comforting and elegant—the kind of dish that disappears from the table without fanfare.
Ingredients
- Cucumbers: Choose ones that feel firm and snap when you slice them; watery ones will make the salad soggy, so pat them dry with paper towels if you have time.
- Imitation crab sticks: They give you that sweet, tender bite that real crab has but at a fraction of the cost; shred them with your fingers for a more natural texture.
- Kewpie mayonnaise: It's tangier and richer than regular mayo, which is what makes this dressing taste like it came from somewhere special.
- Rice vinegar: This gentle vinegar brings brightness without overpowering; it's the backbone of the whole flavor profile.
- Toasted sesame oil: A little goes a long way—this nutty, fragrant oil is what makes people ask what's in it.
- Nori sheets: Toast them lightly yourself if you can; that smoky seaweed taste transforms the whole dish.
- Sesame seeds: Toast them in a dry pan for 2 minutes, and they'll smell incredible and taste twice as nutty.
Instructions
- Prep your vegetables:
- Slice your cucumbers thin—about the thickness of a coin—so they stay crisp and soak up the dressing without falling apart. Pat them dry with a clean towel if they're wet; this is the move that changes everything.
- Make the dressing:
- Whisk together the mayo, vinegar, soy sauce, and sesame oil in a small bowl until it's smooth and the color of pale honey. Taste it on your finger, and adjust the vinegar if you want it brighter or add a pinch more mayo if it's too sharp for you.
- Bring it together:
- Toss the cucumber slices and shredded crab with the dressing gently—you're not making a coleslaw, just coating everything lightly. Add the scallions and half the sesame seeds, and mix once more with a light hand.
- Finish and serve:
- Scatter the nori strips and remaining sesame seeds on top, add the pickled ginger if you're using it, and serve right away while everything is still cold and crisp. This is a dish that wants to be eaten immediately, before the cucumbers start to weep.
Save to Pinterest This salad became my go-to when I wanted to feed people something that felt thoughtful but didn't demand hours in the kitchen. There's something about serving something cold and bright on a warm day that makes people feel cared for.
Variations and Swaps
The beauty of this salad is how flexible it is—I've made it with thin-sliced radish for extra crunch, added avocado slices for creaminess, and once threw in some thinly shaved carrots when I had them lying around. For a vegetarian version, cubed extra-firm tofu takes the place of crab beautifully, soaking up the dressing just as well. If you want to go fully vegan, swapping Kewpie mayo for a good vegan version keeps the richness intact.
Serving and Storage
I like to serve this in individual bowls rather than family-style; it keeps the nori crispy and each person gets their full share of toppings. You can make the dressing and prep the cucumbers a few hours ahead, but don't mix them until the last moment. Leftovers keep in the fridge for about a day, though they're never quite as good as that first, fresh bite.
Pairing Ideas
This salad lives happily alongside grilled fish, sits next to a warm bowl of miso soup, or stands alone as a light lunch with some white rice and pickled vegetables. The flavors are clean and bright enough that they won't compete with whatever else is on the table, but they're also interesting enough to shine on their own.
- A cold glass of sake brings out the sesame and nori notes beautifully.
- Crisp white wine like Sauvignon Blanc or a light pinot grigio keeps things fresh and summery.
- If you're keeping it alcohol-free, chilled green tea or a sparkling yuzu drink pairs just as nicely.
Save to Pinterest This salad has become one of those dishes I make without thinking, the kind that reminds me why I love cooking—not for complexity, but for those moments when a few simple things come together into something bright and delicious.