Japanese: Carrot-Ginger Salad Dressing
IvoryParchment
Posts: 651 Member
This is the pink stuff they serve in Japanese restaurants. I could eat it with a spoon. The usual salad will be lettuce, tomato slices, and orange slices.
It looks healthier than it is, because there's a ton of sodium and some sugar in those sauces. But it's very low fat - you'd never guess it's tofu instead of mayonnaise based.
Carrot Ginger Salad Dressing
1 carrot, 4 oz. after trimming/paring (120g)
1 inch fresh ginger root, peeled and finely sliced across fibers
4 Tbsp. Mirin, Japanese cooking wine (also called "Aji-Mirin")
4 Tbsp. rice vinegar
2 Tbsp. soy sauce
1 tsp. sesame oil
6 oz. silken tofu or whatever the softest you can find is (180g)
Cut carrot into chunks. Process carrot and ginger slices together in food processor until reduced to pulp. Add other ingredients and process until very smooth.
Makes 8 servings
43 calories, 1.2 g fat, 279 mg sodium, 1.2 g protein
It looks healthier than it is, because there's a ton of sodium and some sugar in those sauces. But it's very low fat - you'd never guess it's tofu instead of mayonnaise based.
Carrot Ginger Salad Dressing
1 carrot, 4 oz. after trimming/paring (120g)
1 inch fresh ginger root, peeled and finely sliced across fibers
4 Tbsp. Mirin, Japanese cooking wine (also called "Aji-Mirin")
4 Tbsp. rice vinegar
2 Tbsp. soy sauce
1 tsp. sesame oil
6 oz. silken tofu or whatever the softest you can find is (180g)
Cut carrot into chunks. Process carrot and ginger slices together in food processor until reduced to pulp. Add other ingredients and process until very smooth.
Makes 8 servings
43 calories, 1.2 g fat, 279 mg sodium, 1.2 g protein
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