| 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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