1 small Michigan carrot, shredded
2 Tbl. mirin
2 Tbl. rice vinegar or cider vinegar
1 Tbl. soy sauce
1/2 tsp. dark sesame oil
1 Tbl. grated fresh gingerroot
1/4 cake silken tofu (about 3 ounces)

Blend all ingredients in a blender. To make the dressing more lively, use 2 carrots and a lot of gingerroot. This recipe doubles well and will keep for a few days.