Japanese carrot salad dressing
2 /3 cup
Ingredients
| Quantity | 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) |
Directions
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
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