Carrot Salad with Wakame Seaweed
Course: Salads
Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan
Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan
Pick up some locally grown carrots and eat them plain or in this delicious salad that also uses cucumbers from Pierce Family Farm and locally harvested wakame from Humboldt Seaweed.
SERVES: 4
Ingredients
- 2 carrots
- 1 large cucumber, peeled and seeded
- 1 cup wakame seaweed, broken into small pieces
- 3 Tablespoons gluten-free soy sauce
- 3 Tablespoons rice vinegar
- 1 Tablespoon honey
Directions
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Add the dried seaweed to the bottom of a medium bowl. Use a vegetable peeler to cut thin strips of carrots and cucumber and add them to the bowl.
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The seaweed will start absorbing the liquids from the vegetables. Add the gluten-free soy sauce, vinegar and honey, and toss together.
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Let the salad sit for about 10 minutes, until the vegetables absorb the flavor of the sauce and the seaweed becomes soft. Serve immediately.