Sushi Cucumber Salad
A delightful mix of cucumbers, seafood, and a creamy dressing, this Sushi Cucumber Salad is perfect for a light meal or refreshing side dish.
Ingredients
For the Base
- 2 cups Cucumber (sliced) Use fresh, crisp cucumbers for the best flavor.
- 1 cup Onion (sliced)
- 1/2 cup Imitation Crab Can be substituted or omitted.
- 1/2 cup Smoked Salmon Can be substituted with other seafood.
- 1/2 cup Shrimp or Diced Tuna Substitute as preferred.
For the Sauce
- 4 oz Whipped Cream Cheese Can use coconut cream cheese for vegan option.
- 1/2 cup Mayonnaise Greek yogurt can be used as a healthier option.
- 2 tbsp Soy Sauce Tamari can be used for gluten-free.
- 1 tbsp Rice Vinegar Lime juice can be substituted.
- 1 tbsp Sesame Oil Use other oil if preferred.
Instructions
Preparation
- Start by washing and slicing the cucumbers and onions. Combine them in a large mixing bowl for the base of your salad.
Mixing the Sauce
- In a separate bowl, whisk together the whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and sesame oil until smooth and creamy.
Combining Ingredients
- Add the seafood (imitation crab, smoked salmon, and shrimp or diced tuna) to the bowl with cucumbers and onions. Pour the sauce over everything and mix gently until well-coated.
Chilling
- Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
Serving
- Once chilled, give the salad another gentle toss before serving. Plate it on a beautiful dish, garnishing with sesame seeds if desired.
Notes
Make-ahead: Prepare a day in advance; the flavors improve as they sit. Store in an airtight container in the fridge for 2-3 days. Freezing is not recommended due to texture changes.