Kombu Carrot Recipe

Kombu Carrot

1. 1

   Prepare the Kombu

   Start by rinsing the kombu seaweed under cold water to remove any debris. Soak the kombu in a bowl of water for about 10 minutes until softened. Once softened, slice it into thin strips.

2. 2

   Prepare the Carrots

   Peel the carrots and julienne them into thin strips. You can also use a grater to create thin carrot ribbons if preferred.

3. 3

   Make the Yogurt Sauce

   In a mixing bowl, combine the plain yogurt, chopped Fresno pepper (seeds removed for less heat), and fresh dill. Mix until well combined, then add salt and black pepper to taste. Set aside.

4. 4

   Prepare the Wakame Cashew Vinaigrette

   Soak the wakame seaweed in cold water for about 5 minutes to rehydrate. Drain and chop finely. In a blender, combine the chopped wakame, raw cashews, olive oil, soy sauce, rice vinegar, and honey. Blend until smooth and creamy. Adjust seasoning with salt and black pepper to taste.

5. 5

   Assemble the Dish

   In a large bowl, combine the julienned carrots and sliced kombu. Drizzle with the wakame cashew vinaigrette and toss gently to coat. Serve the kombu carrot mixture on a plate and top with a generous dollop of the Fresno dill yogurt.

6. 6

   Garnish and Serve

   Garnish the dish with additional fresh dill if desired. Serve immediately as a refreshing salad or side dish.