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.
JAPANESE CARROT DRESSING
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
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