Fun times for Labor Day. First a last trip to the pool with some friends that included a discounted hotdog at the snack bar and a good laugh at the looks a passing child gave their youngest as she was singing to herself by the side of the pool. Then off to more food and friends with a sushi feast and viewing of the charming and awe-inspiring documentary "Jiro Dreams of Sushi".
This is a delicious, low calorie Japanese style dressing that we like to have on spring greens as a side dish when me make sushi. (You can see the jar in the back of the photo, next to the salad). Sometimes I have a salad the next day for lunch with this dressing and the extra sushi fillings (cucumber, carrot, green onion, avocado, asparagus, tofu, etc. - not the fish). I like to think it counteracts having overeaten the night before.
Miso Ginger Carrot Dressing
1 Tbs. peanut, grapeseed, corn, or canola oil
1/4 c. rice vinegar (not seasoned)
3 Tbs. white miso
1 Tbs. dark sesame oil
2 medium carrots, peeled, in chunks
2 inches ginger, peeled, sliced across the grain
1tsp. sugar
Blend well in a blender until smooth. Makes about 11/2 cups.
Notes: Sometimes I have to add a little water to make it thin enough to blend. The original recipe had 1/4 cup of oil instead of 1 Tbs., but I like it fine without the extra oil.
She was doing that loud, random singing again today.... and playing dead at the playground. I don't get it, but it cracks me up.
ReplyDeleteSounds yummy! And that's funny, I wondered if it was Dutch you were talking about.
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