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Japanese Carrot Salad Dressing

1 small carrot -- peeled and shredded (about 1/2 cup)
2 tablespoon mirin
2 tablespoon rice vinegar -- or cider vinegar
1 tablespoon soy sauce
1/2 tsp dark sesame oil (or less - just for flavor)
2 tablespoon minced onions
1 tablespoon prepared mustard
1 tablespoon fresh ginger root -- grated (optional)

Makes 2/3 cup

Whirl all in a blender. Well covered, it keeps in the refrigerator about a week.

Makes 2/3 cup

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