Ingredients
– 1 English cucumber
– 1/2 cup chopped imitation crab meat
– 1/2 avocado, diced
– 1/2 cup shredded carrot
– 1/3 cup whipped cream cheese
– 2 tablespoons mayonnaise
– 1 tablespoon soy sauce
– 2 teaspoons rice vinegar
– 2 teaspoons furikake, divided (optional)
– Seaweed squares or nori (optional)
– Hot sauce and/or spicy mayonnaise, to taste (optional)
– Sliced green onion, for garnish
Instructions
1-Prepare your ingredients: Thinly slice the cucumber and dice the avocado to ensure even mixing.
2-Whisk the dressing: Combine soy sauce, rice vinegar, and other liquids in the container for easy blending.
3-Toss everything together: Gently shake or stir to coat without mashing the avocado.
4-Add garnishes: Top with furikake, hot sauce, or green onion for extra flavor and presentation.
5-Serve fresh: Chill for 10-15 minutes if you like, or dive in right away for maximum crispness.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥑 Store leftovers in the sealed container in the fridge for 1-2 days to prevent avocado browning and soggy cucumbers.
🥄 Stir avocado in gently after shaking to keep pieces intact and avoid mashing.
🌾 Use gluten-free soy sauce and check furikake for gluten to make this salad gluten-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing, Shaking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 197
- Sugar: 4 g
- Sodium: 496 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg