Yield: 2 /3 cup
|1 small||Carrot; peeled and shredded (about 1/2 cup)|
|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