Recipe contributed by Cooking light, the complete Quick Cook, (A practical Guide to Smart,
Fast home Cooking) by Bruce Weinstein and Mark Scarborough, Publisher
Oxmoor House
Here's a healthier take on flavorful dressing found in salads restaurants across North America.
3 tsp. finely shredded carrot
3 tsp. mirin (sweet rice wine)
1/4 cup minced peeled fresh ginger
1/4 cup lower sodium soy sauce
2 tsp. rice vinegar
Combined all ingredients in a medium bowl, stirring with a whisk. Store,
covered in refrigerator for up to 3 days. Yield about I cup. Serving
size: 2 tsp.
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