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.
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.