Recipe - Japanese Carrot Dressing

1 small Carrot; shredded
2 tablespoon Mirin; (Japanese sweet
cooking wine)
2 tablespoon Rice vinegar or cider
vinegar
1 tablespoon Soy sauce
2 dr Dark sesame oil *see note
1 tablespoon Prepared mustard
1 tablespoon Grated fresh ginger root;
(optional)

Sorry if this is a crosspost for some of you...Here's a great recipe for a
dressing like that served on salad in Japanese restaurants.

Source: Moosewood Restaurant LowFat Favorites Cookbook, pg. 346 (modified)

Makes 2/3 cup

*note: original recipe calls for One half 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 eatlf.v097.n021 by "Natalie Frankel"
Natalie.Frankel@mixcom.com on Jan 19, 1998