| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | 2 | /3 cup | ||
INGREDIENTS
| 1 | sm | Carrot; peeled and shredded (about 1/2 cup) |
| 2 | tb | Mirin |
| 2 | tb | Rice vinegar or cider vinegar |
| 1 | tb | Soy sauce |
| 1/2 | ts | Dark sesame oil (or less; just for flavor) |
| 2 | tb | Minced onions |
| 1 | tb | Prepared mustard |
| 1 | tb | Grated fresh ginger root (optional) |
INSTRUCTIONS
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 2/3 cup. Per 1 oz. serving as written with the 1/2 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@mixcom.com> on Nov 23, 1997
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