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Carrot Dressing, Japanese (P, TNT)
Source: Moosewood Restaurant Low-Fat Favorites (adaptation)
Yield: 5 fl oz. (1/2 cup)

2 tbsp. mirin (sweet Japanese cooking wine)
2 tbsp. rice vinegar or mild white wine or cider vinegar
1 tbsp. good soy sauce
1 tbsp. mild prepared mustard
1/8 tsp. sesame oil
1"x1" cube fresh ginger root
1 small carrot

Place mirin, vinegar, soy sauce, mustard, sesame oil, and ginger in a blender. Grate carrot and add to dressing.

Store in a screw-topped jar in the fridge, and shake before using. Can be stored up to a week.

Posted by Natalie Frankel

Nutritional Info Per Serving: Per (1-tablespoon) serving: 45 calories, .06gprotein, 12g carbohydrates, .15g total fiber, no fat, no cholesterol, 23mg sodium