Kombu Carrot Recipe
Fresno dill yogurt, wakame cashew vinaigrette
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Ingredients
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Kombu Carrot
Fresno Dill Yogurt
Wakame Cashew Vinaigrette
Method
Kombu Carrot Preparation
- 1
Prepare the Carrots
Peel and julienne the carrots into thin strips. Set aside.
- 2
Soak the Kombu
Soak the kombu sheet in water for about 15 minutes until softened, then slice into thin strips.
Fresno Dill Yogurt Preparation
- 3
Wakame Cashew Vinaigrette Preparation
- 4
Prepare the Vinaigrette
In a blender, combine raw cashews, dried wakame (soaked and drained), rice vinegar, soy sauce, maple syrup, and water. Blend until smooth. Adjust seasoning with salt to taste.
Assembly
- 5
Combine and Serve
In a serving bowl, combine the julienned carrots, soaked kombu, and drizzle with wakame cashew vinaigrette. Serve with a dollop of Fresno dill yogurt on the side.
