| 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 |
ts |
Granulated onion |
| 1 |
ts |
Grated lime peel |
| 1 |
ts |
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.
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