Contributed by (Recipe adapted from “International Vegetarian Union” at www.ivu.org)

Ingredients

1 small Carrot, shredded
2 Tbs Mirin (Japanese sweet cooking wine)
2 Tbs Rice vinegar or cider vinegar
1 Tbs Soy sauce
2 drops dark Sesame oil (or 1/2 tsp of regular sesame oil)
1 Tbs prepared Mustard
1 TB grated fresh ginger root (optional)

Instructions

Whirl all ingredients in a blender until smooth. Well covered, it keeps in the refrigerator for about a week.

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