Ingredients
Equipment
Method
- Wash and thinly slice your cucumbers. You can use a mandoline for perfectly uniform slices, or a sharp knife. If you prefer a less watery salad, you can lightly salt the cucumber slices, let them sit for 15-20 minutes in a colander, then gently pat them dry with paper towels before proceeding. This step is optional but highly recommended for a firmer salad.2 large cucumbers
- Finely chop the imitation crab meat into small, bite-sized pieces. This ensures that the crab is evenly distributed throughout the salad and allows its delicate flavor to meld with the other ingredients.1/2 cup imitation crab meat
- In a medium bowl, whisk together the mayonnaise, rice vinegar, soy sauce, sesame oil, and sugar until well combined and smooth. Taste the dressing and adjust seasonings as needed – you might prefer a little more soy sauce for saltiness or vinegar for tang.1/4 cup mayonnaise, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon sugar
- Add the sliced cucumbers and chopped imitation crab meat to the bowl with the dressing. Gently toss to coat everything evenly.2 large cucumbers, 1/2 cup imitation crab meat
- Stir in most of the sliced green onions, reserving some for garnish. This adds a fresh, mild onion flavor and a lovely pop of green color.
- Transfer the salad to a serving bowl. Sprinkle the reserved green onions and toasted sesame seeds over the top. For a little kick, add a pinch of red pepper flakes if desired. Serve immediately or chill for about 15-30 minutes to allow the flavors to meld.2 tablespoons toasted sesame seeds, Pinch red pepper flakes
Notes
Best enjoyed fresh. Leftovers can be stored for 1-2 days in the refrigerator, though cucumbers may soften. Not recommended for freezing.