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Nishimura

Kani Salad

Kani Salad

Ingredients 

  • 500g iceberg lettuce
  • 200g red tomatoes
  • 200g large carrots
  • 300g Japanese cucumber
  • 200g white cabbage
  • 500ml tomato dressing
  • 200ml Kikkoman shoyu
  • 200g pink pickled ginger
  • 200g kani (crab meat)
  • 100g tobiko

 

Method 

  1. Slice or shred the vegetables to size. Arrange in a serving dish.
  2. Mix the shoyu with the tomato dressing and drizzle over the salad.
  3. Garnish with tobiko and pickled ginger.

 

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Phone

(62 31) 6003 8888

Location

Level 2

Operating Hours

Lunch
11.30am - 2.30pm

Dinner
6pm - 10.30pm

Dress Code

Smart Casual

Smoking Policy

Nishimura accommodates both smoking and non-smoking guests.