Creamy Sushi Cucumber Salad
A refreshing and creamy twist on traditional sushi flavors, perfect for picnics or light meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Asian
- Diet: Seafood
Ingredients
Scale
- 2 cups Cucumber, sliced
- 1 cup Onion, sliced
- 4 oz Whipped Cream Cheese (or coconut cream cheese for vegan)
- 1/2 cup Mayonnaise (or Greek yogurt)
- 2 tbsp Soy Sauce (or tamari for gluten-free)
- 1 tbsp Rice Vinegar (or lime juice)
- 1 tbsp Sesame Oil (or other oil)
- 1/2 cup Imitation Crab
- 1/2 cup Smoked Salmon
- 1/2 cup Shrimp or Diced Tuna
Instructions
- Prep your ingredients: Wash cucumbers and onions, slice cucumbers into half-moons, thinly slice onions.
- Create your dressing: In a large bowl, combine whipped cream cheese, mayonnaise, soy sauce, rice vinegar, and sesame oil. Whisk until creamy.
- Mix it all up: Toss sliced cucumbers and onions into the dressing, add imitation crab, smoked salmon, and shrimp, and fold gently.
- Chill it out: Cover with plastic wrap and refrigerate for at least 30 minutes to meld flavors.
- Give final touches: Toss before serving, adjust consistency with more soy sauce or lime juice if needed.
Notes
This salad is adaptable; try adding pineapple, Sriracha, or different herbs for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
Keywords: sushi salad, cucumber salad, creamy salad, refreshing recipes, summer salads