Save Last summer, my neighbor brought back a tub of this from a potluck and I could not stop thinking about it. Something about the cool cucumbers swimming in that creamy, tangy dressing just hit different on a sweltering afternoon. I cornered her for the recipe before she even made it to her car. Now it is my go-to when I want something that tastes fancy but takes zero effort.
I made this for my sister when she was recovering from dental surgery and she actually asked for seconds through a mouthful of soreness. The cool crispness was exactly what she needed, and watching her carefully navigate those sesame seeds with a spoon made us both forget the discomfort for a minute. Sometimes food just does that.
Ingredients
- 2 large cucumbers: Thinly sliced into rounds or half moons, depending on how much crunch you want in each bite
- 2 scallions: Finely chopped, adding a mild onion bite that cuts through all that creamy dressing
- 1 cup imitation crab sticks: Shredded into strings because the texture mimics real crab salad beautifully, though extra firm tofu works if you want to keep it plant based
- 1/3 cup mayonnaise: Japanese Kewpie mayo makes everything taste restaurant quality, but regular mayo will absolutely do in a pinch
- 1 tablespoon rice vinegar: Just enough brightness to cut through the rich mayo and wake up all the flavors
- 1 teaspoon soy sauce: Adds that essential umami depth without making the salad taste like a stir fry
- 1 teaspoon toasted sesame oil: This is the aromatic backbone that makes the whole kitchen smell like your favorite sushi spot
- 2 tablespoons toasted sesame seeds: Divide these half for mixing in and half for that gorgeous garnish on top
- 2 sheets roasted seaweed: Cut into thin strips so you get that distinctive nori flavor in every few bites
- 1 tablespoon pickled ginger: Optional but adds that perfect sushi restaurant finish you know you love
Instructions
- Prep your crunch:
- Thinly slice those cucumbers and shred the crab into a large mixing bowl while you try not to snack on everything as you go
- Make the magic dressing:
- Whisk together the mayo, rice vinegar, soy sauce, and sesame oil until it looks like the creamy salad dressing of your dreams
- Bring it together:
- Pour that dressing over your cucumber and crab mixture, then toss everything gently until every piece is coated in that silky dressing
- Add the fresh stuff:
- Mix in the scallions and half the sesame seeds, being careful not to mash up those tender cucumber slices
- Make it pretty:
- Transfer everything to a serving platter and arrange the nori strips, remaining sesame seeds, and pickled ginger on top like you actually know what you are doing
- Share it immediately:
- This is best enjoyed right away while everything is still cold and crisp, though leftovers will keep you happy for lunch tomorrow
Save My mom accidentally used rice wine vinegar once instead of regular rice vinegar and the whole thing was so sharp we could barely eat it. We still laugh about that mistake whenever someone reaches for the wrong bottle in my pantry. Consider yourself warned.
Making It Your Own
Thinly sliced avocado makes this feel even more indulgent and creamy if you want to go full California roll mode. I have also added diced radish for extra crunch and a beautiful pop of color that makes people think you put way more effort into this than you actually did.
Serving Suggestions
This works as a light lunch on its own or as a starter that makes everyone think you are way fancier than you actually are. I have served it alongside grilled fish and watched it disappear faster than the main event.
Make Ahead Magic
You can mix the dressing and chop all your ingredients up to a day ahead, just keep everything separate and toss right before serving. The flavors actually get better after a few hours in the fridge if you can resist eating it straight from the bowl.
- Try adding a pinch of red pepper flakes if you want a tiny kick that cuts through the richness
- Extra nori strips never hurt anyone, so keep a stash in your pantry for last minute garnishes
- This salad tastes even better after the flavors have mingled for an hour or two in the refrigerator
Save Every time I make this, someone asks for the recipe, and that is the highest compliment a home cook can get. Hope it brings you as many happy moments as it has brought me.
Recipe Questions & Answers
- → Can I make this vegetarian?
Yes, simply substitute the imitation crab with extra-firm tofu cubes. Use vegan mayonnaise to make it completely plant-based while maintaining the creamy texture and umami flavor.
- → How long does this keep in the refrigerator?
Best served immediately for optimal crunch. If storing, keep for up to 24 hours refrigerated. The cucumbers will release water and soften over time, so add nori and sesame seeds just before serving.
- → What type of cucumber works best?
English or Persian cucumbers are ideal due to their thin skin and minimal seeds. Regular cucumbers work too—just peel them if the skin is thick. Slice as thinly as possible for the best texture.
- → Can I add other vegetables?
Absolutely. Sliced avocado, radish, or shredded carrot complement the flavors beautifully. Add them along with the cucumbers for extra crunch and color variation.
- → Is this served warm or cold?
This dish is designed to be served chilled. The cool cucumbers and creamy dressing create a refreshing experience. Refrigerate for at least 30 minutes before serving if time allows.