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REC: Japanese Carrot Dressing

Here is the requested Japanese restaurant salad dressing recipe. I've
reduced the amount of sesame oil to make it VLF - that is all you 
really need just for taste.  I believe that a drop or two for taste 
is allowed on this list.

Source: Moosewood Restaurant Low-Fat Favorites Cookbook, pg. 346
Makes 2/3 cup

1  small carrot, shredded
2  TB    mirin (Japanese sweet cooking wine)
2  TB    rice vinegar or cider vinegar
1  TB    soy sauce
2  drops dark sesame oil - *see note
1  TB    prepared mustard
1  TB    grated fresh ginger root (optional)

*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
Protein   .4g
Carbo    5.4g
Sodium   174mg
Fiber     .4g

Natalie in Milwaukee