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Low Fat Japanese Carrot Dressing Recipe
Ingredients
1 small carrotl shredded
2 tablespoons mirinl japanese sweet cooking wine
2 tablespoons rice vinegar, or cider vinegar
1 tablespoon soy sauce
2 drops dark sesame oil
1 tablespoon prepared mustard
1 tablespoon grated fresh ginger root (optional)
Method
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.
