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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the carrots and shred them with a coarse grater. | 2. Put in a bowl with the chopped parsley. Add the rest of the ingredients and mix well. | 3. The flavor mellows if you can let it rest for an hour or more (overnight is good). | 4. Drain off some of the juice when serving. The leftover juice is very tasty ad could be added to a green salad as dressing. | 5. VARIATIONS;. | 6. Add a tablespoon or so of toasted sesame seeds. | 7. Add some julienned red chili pepper for a spicy version. | 8. If you have access to an Japanese grocery, you can substitute dashi granules or konbu powder for the salt. You can substitute ponzu (a citrusy vinegar/condiment that makes a great salad dressing base) for the lemon juice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	2			50.02	11.6876	1.1346	0.2928
lemon juice	3/4	tablespoon		2.5162	0.7892	0.04	0.0274
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
salt	1	pinch		-	-	-	-
soy sauce	1	dash		-	-	-	-
dark sesame oil	1/2	tablespoon	toasted	-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.