Japanese Carrot Dressing |
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Ingredients1 sm carrot; peeled and thinly
1 sliced or shredded
2 tb mirin
2 tb vinegar or cider vinegar
1 tb soy sauce
1 ts dark sesame oil
1/2 sm onion; chopped
1 tb prepared mustard
1 tb grated fresh ginger; (
-1/2-inch piece)
1 sliced or shredded
2 tb mirin
2 tb vinegar or cider vinegar
1 tb soy sauce
1 ts dark sesame oil
1/2 sm onion; chopped
1 tb prepared mustard
1 tb grated fresh ginger; (
-1/2-inch piece)
ProceduresPlace all ingredients in a blender or food processor and blend until
smooth. Keep covered in the refrigerator for up to 10 days.
Yield: about 1 cup.
Per serving: 113 Calories (kcal); 5g Total Fat; (41% calories from fat); 3g
Protein; 15g Carbohydrate; 0mg Cholesterol; 1243mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
smooth. Keep covered in the refrigerator for up to 10 days.
Yield: about 1 cup.
Per serving: 113 Calories (kcal); 5g Total Fat; (41% calories from fat); 3g
Protein; 15g Carbohydrate; 0mg Cholesterol; 1243mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
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