Ingredients
For the Salad:
2 large cucumbers, thinly sliced
1/2 cup imitation crab meat or real crab, shredded
1 ripe avocado, diced
1 tablespoon sesame seeds (optional, for garnish)
1 tablespoon green onions, chopped (optional, for garnish)
For the Dressing:
2 tablespoons rice vinegar
1 tablespoon soy sauce (low sodium recommended)
1 teaspoon sesame oil
1 teaspoon honey or sugar
1 teaspoon fresh lemon juice (optional, for added zest)
1/4 teaspoon ginger powder (or fresh ginger, finely grated)
Pinch of red pepper flakes (optional, for a little heat)
Instructions
1. Prepare the Salad Ingredients:
Slice the cucumbers thinly, and place them in a large mixing bowl. For an extra crunch, you can score the cucumbers with a fork before slicing.
Dice the avocado and add it to the bowl with the cucumbers.
Shred the imitation crab meat (or real crab) and add it to the salad bowl.
2. Make the Dressing:
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or sugar), lemon juice, ginger powder, and a pinch of red pepper flakes (if using).
Taste the dressing and adjust with more honey or soy sauce depending on your preference for sweetness or saltiness.
3. Toss the Salad:
Pour the dressing over the salad ingredients and toss gently until everything is coated evenly.
Garnish with sesame seeds and green onions.
4. Serve:
Serve immediately for a fresh, crisp salad, or refrigerate for 15-30 minutes for a chilled salad with even more flavor.