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5 from 1 vote

California Roll Salad

This delicious salad is full of chopped vegetables and seasoned with a sweet and umami dressing. Top with miso crab, sriracha aioli, and a sprinkling of furikake for a flavor bomb. You can use crab meat or swap smoked salmon in if you prefer. Simply leave out the sriracha to make this nightshade-free.
Course Main Course, Salad
Cuisine Asian, Japanese
Keyword asian, crab, dinner, easy, fast, japanese, lunch, main, no-cook, salad, sushi
Prep Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 359kcal
Author Jenny Ross

Ingredients

Salad

  • 4 tablespoons rice vinegar
  • 3 tablespoons gluten-free soy sauce or 4 tablespoons coconut aminos
  • 4 teaspoons monk fruit golden, or liquid equivalent, omit if using coconut aminos
  • 2 cups cauliflower rice cooked until just tender and cooled to room temperature, or kelp noodle rice
  • 2 tablespoons avocado oil
  • 2 tablespoons pickled ginger chopped fine
  • 3 green onions sliced thin
  • 1/4 cup carrot shredded, 1 small carrot, optional
  • 1/2 English cucumber quarterd and sliced into matchsticks

Miso Crab

Dressing

To Serve

  • 1 head romaine leaves separated
  • 4 tablespoons furikake
  • 1/2 avocado sliced thin

Instructions

  • Combine the rice vinegar, soy sauce, and monk fruit in a large bowl. Add the cauliflower rice, oil, ginger, green onion, carrots, and cucumber and stir to combine.
  • Whisk dressing ingredients together and set aside.
  • Combine the mayonnaise, toasted sesame oil, and miso paste, if using, until smooth then stir in crab, breaking it up a bit. Taste and adjust with salt and monk fruit, as desired.
  • Spoon the mixture into romaine leaves and top with crab, avocado, and furikake. Finally, drizzle a bit of the dressing on top and serve.

Nutrition

Calories: 359kcal | Carbohydrates: 13g | Protein: 16g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 1746mg | Potassium: 763mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2112IU | Vitamin C: 49mg | Calcium: 73mg | Iron: 2mg