Japanese carrot salad dressing

Yield: 2 /3 cup

Measure Ingredient
1 small Carrot; peeled and shredded (about 1/2 cup)
2 tablespoons Mirin
2 tablespoons Rice vinegar or cider vinegar
1 tablespoon Soy sauce
½ teaspoon Dark sesame oil (or less; just for flavor)
2 tablespoons Minced onions
1 tablespoon Prepared mustard
1 tablespoon Grated fresh ginger root (optional)

from the Moosewood Restaurant Low-fat Favorites Cookbook - pg. 346 Whirl all in a blender. (I like to keep the carrot shredded and stir into the blended mixture.) Well covered, it keeps in the refrigerator about a week.

Makes ⅔ cup. Per 1 oz. serving as written with the ½ tsp oil: Cal 27, Fat .5g (18% CFF), Prot .4g, Carbo 5.4g, Fiber .4g, Sodium 174mg.

Posted to Digest eat-lf.v097.n298 by "Natalie Frankel" <Natalie.Frankel@...> on Nov 23, 1997

Similar recipes