Japanese Carrot Salad Dressing
INGREDIENTS:
1 sm Carrot; shredded
2 tb Mirin; (Japanese sweet
-cooking wine)
2 tb Rice vinegar or cider
-vinegar
1 tb Soy sauce
2 dr Dark sesame oil - *see note
1 tb Prepared mustard
1 tb Grated fresh ginger root;
-(optional)
1 sm Carrot; shredded
2 tb Mirin; (Japanese sweet
-cooking wine)
2 tb Rice vinegar or cider
-vinegar
1 tb Soy sauce
2 dr Dark sesame oil - *see note
1 tb Prepared mustard
1 tb Grated fresh ginger root;
-(optional)
Sorry if this is a cross-post for some of you...Here's a great recipe for a dressing like that served on salad in Japanese restaurants.
Makes 2/3 cup
*note: original recipe calls for 1/2 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.
Makes 2/3 cup
*note: original recipe calls for 1/2 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.