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Japanese Carrot Salad Dressing

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Servings: 2 /3 cup
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients

1 sm Carrot; peeled and shredded
2 tb Mirin
2 tb Rice vinegar or cider
1/2 ts Dark sesame oil (or less;
2 tb Minced onions
1 tb Grated fresh ginger root
1 tb Soy sauce
1 tb Prepared mustard

Preparation

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 2/3 cup. Per 1 oz. serving as written with the 1/2 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" on Nov 23, 1997

Cuisine: Japanese Main Ingredient: Carrots

Tags: Japanese, Carrots, Lunch [edit]

Groups: Asian Flavors [edit]

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