Nishimura

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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