Date: Mon, 19 Jan 1998 06:07:07 -0600 (CST)
From: "Natalie Frankel" (Natalie.Frankel@mixcom.com)
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
1 TB prepared mustard
1 TB grated fresh ginger root (optional)
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.)
kwvegan vegan