Free Recipe Japanese Carrot Salad Dressing
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Japanese Carrot Salad Dressing Recipe
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)
Japanese Carrot Salad Dressing Preparation
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
Cooking Temperature:
Recipe Serves: 2
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