Sweet-And-Sour Carrot Dressing

1. 1

   In a small nonreactive saucepan, bring the carrot juice and lemon juice to a boil over moderately high heat. Cook until the solids separate from the liquid, about 5 minutes, then strain into a bowl. Return the juice to the pan. Boil over moderately high heat until the juice is reduced to 2/3 cup, about 20 minutes. Transfer the mixture to a bowl and let cool slightly. Whisk in the rice wine vinegar, soy sauce, vegetable oil and chili oil and season with salt. Whisk in the scallion just before serving.

2. 2

   Make Ahead: The dressing can be refrigerated, covered, for up to 3 days.

3. 3

   Notes: ONE TABLESPOON: Calories 31 kcal, Protein .6 gm, Carbohydrate 6 gm, Cholesterol 0, Total Fat .7 gm, Saturated Fat .1 gm

* Per serving · 4 servings · Values may vary.

No additional tips available.