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.)

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