This dressing is my take on Ginger-Carrot Wafu, a delicious sauce made here in Canada! My version is a little less creamy and sweet, but also contains less than half the calories...
Boil or steam carrots until well done, then run under cold water to cool. Put carrots and remaining ingredients in a blender, puree until smooth. If you don't have a blender, mash the cooked carrots with a fork and use a whisk to blend all ingredients in a bowl.
Per serving: 30 cals, 2g fat, 2g carbs, 112mg sodium, 1g fiber, 1g protein. (PRO2.3/8%,CHO11.6/38%,FAT16.2/54%)
Makes about 1/2 cup.
½ cup carrots, sliced
¼ cup rice wine vinegar
½ tsp sesame oil
1 tsp soy sauce
2” piece ginger, grated or finely minced
1 tsp garlic puree, or 1 clove finely minced
1 tsp mayonnaise of choice
¼ tsp succanat, brown or white sugar
¼ cup milk of choice
Boil or steam carrots until well done, then run under cold water to cool. Put carrots and remaining ingredients in a blender, puree until smooth. If you don't have a blender, mash the cooked carrots with a fork and use a whisk to blend all ingredients in a bowl.
Per serving: 30 cals, 2g fat, 2g carbs, 112mg sodium, 1g fiber, 1g protein. (PRO2.3/8%,CHO11.6/38%,FAT16.2/54%)
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