What is the secret ingredient in cucumber salad?

The secret ingredient in the Logan California Roll Cucumber Salad recipe isn't a single item but rather the quality and balance of the dressing. For this recipe, the key is using Japanese mayonnaise for its unparalleled creaminess and rich flavor, combined with a splash of rice vinegar for a bright, tangy finish. This combination creates a dressing that perfectly complements the fresh ingredients.

What is Logan's best cucumber recipe?

While Logan has many wonderful recipes, this Logan California Roll Cucumber Salad recipe is widely considered his best and most creative one. It brilliantly captures all the beloved flavors of a sushi roll—savory crab, creamy avocado, and seasoned dressing—and transforms them into a refreshing, easy-to-make salad that everyone loves.

Why soak cucumbers in salt water before making cucumber salad?

People often soak cucumbers in salt water to draw out excess moisture. This process, called osmosis, helps the cucumbers stay crisp and prevents them from watering down the dressing. However, for the Logan California Roll Cucumber Salad recipe , we recommend using English or Persian cucumbers, which have very little water, making this step unnecessary.

What are the three ingredients in cucumber salad?

A very basic cucumber salad can be made with just three essential ingredients: cucumbers, vinegar, and a form of sweetener like sugar or honey. This simple base creates a classic sweet and tangy flavor profile. Our Logan California Roll Cucumber Salad recipe builds on that foundation, adding many more delicious components like crab, avocado, and a creamy mayonnaise-based dressing.

Logan California Roll Cucumber Salad Recipe You’ll Love

Ingredients

Scale

For the Salad:

1 large English cucumber, cut into ribbons or diced

8 oz imitation crab meat, flaked or roughly chopped

1 large ripe avocado, diced

2 tbsp toasted sesame seeds

1 sheet of toasted nori, cut into thin strips (for garnish)

1 tbsp chopped chives or scallions (for garnish)

For the Creamy Dressing:

1/2 cup Japanese mayonnaise (Kewpie brand recommended)

1 tbsp rice vinegar

1 tsp sugar or mirin

1/2 tsp salt, or to taste

1–2 tsp sriracha (optional, for a spicy kick)

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Instructions

1. Prepare the Cucumber: If making ribbons, use a vegetable peeler to create long, thin strips. If dicing, cut the cucumber into small, bite-sized pieces. Place in a large bowl.

2. Combine Ingredients: Add the flaked imitation crab and the diced avocado to the bowl with the cucumber.

3. Make the Dressing: In a separate small bowl, whisk together the Japanese mayonnaise, rice vinegar, sugar, salt, and sriracha (if using) until smooth and creamy.

4. Dress the Salad: Pour the dressing over the cucumber, crab, and avocado. Gently toss everything together until all ingredients are evenly coated. Be careful not to mash the avocado.

5. Serve Immediately: Garnish with toasted sesame seeds, nori strips, and chopped chives. Serve immediately for the best texture and freshness.

Notes

**Avocado Tip:** For the best results, dice and add the avocado just before you toss and serve the salad to prevent it from browning.

**Cucumber Choice:** English or Persian cucumbers work best as they have minimal seeds and don’t need to be peeled.

**Make it Ahead:** You can make the dressing and prep the cucumber and crab a day in advance. Store them separately in the fridge and combine with fresh avocado just before serving.

Author: Maya Thompson
Prep Time: 15
Category: Lunch,Salad, Appetizer
Method: Tossing, Mixing
Cuisine: American, Japanese

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 550mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 5g
Protein: 9g
Cholesterol: 25mg