Chili-lime Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | New, Vegtime6 | 20 | Servings | |
INGREDIENTS
| 1 | c | Low-sodium tamari sauce |
| 1 | c | Mirin |
| sweetened Japanese rice | ||
| wine | ||
| 1/2 | c | Brown rice vinegar |
| 4 | Limes, juice only 2/3 | |
| cup | ||
| 2 | t | Granulated onion |
| 1 | t | Grated lime peel |
| 1 | t | Chili powder |
INSTRUCTIONS
MAKES 2 1/2 CUPS DAIRY-FREE You can make lemon dressing by substituting fresh lemon juice for lime juice and omitting the chili powder. If you can't find brown rice vinegar, use the regular variety. Dressing will keep for up to two weeks in the refrigerator. In large bowl, whisk together all ingredients. Store in a glass jar. Recipes excerpted from The Taste for Living Cookbook by Beth Ginsberg and Mike Milken (Time Life, 1998). PER 2 TABLESPOONS: 28 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 3G CARB.; 0 CHOL.; 324MG SOD.; 0 FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 64 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Find God. You were born to appreciate perfection”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 212
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 15.1mg
Potassium: 186.2mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: 2.5g
Protein: <1g