In a bowl, add the crab meat, kelp noodles, julienned cucumber and carrot.
In a small bowl, whisk together the mayonnaise, sriracha, and sweetener.
Combine the dressing over the salad and mix until well combined. Add in the green onion and sesame seeds.
Transfer to a serving dish and sprinkle with more sesame seeds and panko bread crumbs.
Notes
* You can also use rice noodles.
TO STORE: Leftovers can be stored in the refrigerator for up to three days. Try to keep the dressing separate from the salad, so that it remains crunchy and fresh.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 8g | Protein: 18g | Fat: 5g | Sodium: 379mg | Potassium: 193mg | Fiber: 3g | Vitamin A: 1604IU | Vitamin C: 5mg | Calcium: 132mg | Iron: 1mg | NET CARBS: 5g
