Directions:
- 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.
- Make Ahead: The dressing can be refrigerated, covered, for up to 3 days.
- Notes: ONE TABLESPOON: Calories 31 kcal, Protein .6 gm, Carbohydrate 6 gm, Cholesterol 0, Total Fat .7 gm, Saturated Fat .1 gm
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.96 Kcal (1486 kJ) | ||
| Calories from fat | 61.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 10% | |
|---|---|---|---|
| Sodium | 976.53mg | 41% | |
| Potassium | 2135.27mg | 45% | |
| Total Carbs | 66.17g | 22% | |
| Sugars | 29.2g | 117% | |
| Dietary Fiber | 7.53g | 30% | |
| Protein | 8.31g | 17% | |
| Vitamin C | 71.9mg | 120% | |
| Vitamin A | 7.1mg | 236% | |
| Iron | 0.3mg | 2% | |
| Calcium | 181.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 45.47 Kcal (190 kJ) | ||
| Calories from fat | 7.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.87g | 10% | |
|---|---|---|---|
| Sodium | 125.09mg | 41% | |
| Potassium | 273.53mg | 45% | |
| Total Carbs | 8.48g | 22% | |
| Sugars | 3.74g | 117% | |
| Dietary Fiber | 0.96g | 30% | |
| Protein | 1.06g | 17% | |
| Vitamin C | 9.2mg | 120% | |
| Vitamin A | 0.9mg | 236% | |
| Calcium | 23.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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