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Vegan East Asian Recipes
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Japanese Carrot Dressing
From: Kate Pugh

by Natalie Fraenkel, in January 1998. It's really, really good.

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.)