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–+ servings
Sushi Cucumber Salad

Sushi Cucumber Salad: Crunchy, Creamy, and Completely Delightful

Sushi Cucumber Salad is a refreshing, keto-friendly dish that captures sushi flavors without the fuss of rolling.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups English cucumber Thinly sliced
  • 1 cup sweet onion Thinly sliced
  • 1 cup imitation crab Optional
  • 1 cup smoked salmon Optional
  • 1 cup shrimp or diced tuna Optional
For the Dressing
  • 4 oz whipped cream cheese Soften before use
  • 2 tbsp mayonnaise Substitute with Greek yogurt for lighter option
  • 2 tbsp soy sauce Use tamari for gluten-free
  • 1 tbsp rice vinegar Can substitute lime juice
  • 1 tbsp sesame oil Can substitute olive or avocado oil
Additional Flavor Enhancers
  • 1 tbsp sesame seeds For garnish
  • 2 tbsp green onions For garnish

Equipment

  • Knife
  • mandoline
  • mixing bowl
  • colander

Method
 

Step-by-Step Instructions
  1. Slice the cucumbers and onions thinly. Sprinkle salt on cucumbers and let sit for 10 minutes to draw out moisture. Rinse and pat dry.
  2. In a bowl, combine softened cream cheese, mayonnaise, soy sauce, rice vinegar, and sesame oil. Whisk until smooth.
  3. In a large bowl, combine drained cucumbers and onions. Toss with half the dressing and let sit for 5 minutes. Then add remaining dressing and mix-ins.
  4. Garnish with sesame seeds or green onions and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 40mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 24 hours. Keep delicate ingredients separate until ready to serve.

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