| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | 1 | Servings | ||
INGREDIENTS
| 1 | sm | Carrot; shredded |
| 2 | tb | Mirin; (Japanese sweet cooking wine) |
| 2 | tb | Rice vinegar or cider vinegar |
| 1 | tb | Soy sauce |
| 2 | dr | Dark sesame oil – *see note |
| 1 | tb | Prepared mustard |
| 1 | tb | Grated fresh ginger root; (optional) |
INSTRUCTIONS
Sorry if this is a cross-post for some of you...Here's a great recipe for a dressing like that served on salad in Japanese restaurants. Source: Moosewood Restaurant Low-Fat Favorites Cookbook, pg. 346 (modified) Makes 2/3 cup *note: original recipe calls for 1/2 teaspoon of sesame oil Whirl all ingredients in a blender until smooth. Well covered, it keeps in the refrigerator for about a week. (Note: I prefer to add the shredded carrots after blending the other ingredients together. I also use the ginger - I think it needs it.) Nutritional information: per 1 oz. serving as originally written: Cal 27, Fat .5g (16% CFF), Protein .4g, Carbo 5.4g, Sodium 174mg, Fiber .4g. Posted to Digest eat-lf.v097.n021 by "Natalie Frankel" <Natalie.Frankel@mixcom.com> on Jan 19, 1998
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