This was inspired by the salad dressing they use at a local Japanese restaurant.\u00a0 Some places have a dressing that resembles thousand island, but this dressing is nothing like it.\u00a0 It’s chunky and spicy from ginger and garlic, and it’s very healthy having almost no fat and being very low in carbs.<\/p>\n
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Ingredients:<\/strong><\/p>\n 1 cup of cut\u00a0peeled carrots (approx. 6 ozs) Place the carrots (I use baby carrots that are pre-peeled), ginger and garlic in the bowl of your food processor with the standard chopping blade and puree until it’s about the consistency of sawdust.\u00a0 I use a mini food processor because the volume is pretty small – even so I have to stop several times and push the mixture back into the blade area.\u00a0 If you use a standard size food processor then you’ll have to do this even more.\u00a0 (No food processor?\u00a0 You can grate the carrots and ginger with a microplane grater and mince the garlic.)<\/p>\n Transfer to a small mixing bowl and stir in the remaining ingredients.\u00a0 While you’re doing this, check for chunks of ginger that the food processor missed and remove them.<\/p>\n If you don’t have Mirin (a sweet Japanese cooking sake) you can substitute cream sherry or just add some sugar or splenda to taste.<\/p>\n","protected":false},"excerpt":{"rendered":" This was inspired by the salad dressing they use at a local Japanese restaurant.\u00a0 Some places have a dressing that resembles thousand island, but this dressing is nothing like it.\u00a0 It’s chunky and spicy from ginger and garlic, and it’s very healthy having almost no fat and being very low in carbs.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42],"tags":[38,41,40],"_links":{"self":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/11"}],"collection":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11"}],"version-history":[{"count":0,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/11\/revisions"}],"wp:attachment":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2″ piece of fresh ginger (approx. 2 ozs)
\n1 clove of fresh garlic, peeled
\n3 tbs light soy sauce
\n1 tbs Mirin (cooking sake)
\n1 tbs rice wine vinegar
\n1\/4 tsp sesame oil<\/p>\n