| 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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