Great as a side dish for lunch or dinner. Makes 4 servings.
• 1/4 oz dried Wakame
• 1/2 C water
• 1.5 C grated carrot (about 1 lb)
• 1 tsp honey
• 3 Tbsp lemon juice
• 1 Tbsp soy sauce
• 1 Tbsp olive oil
• 2 tsp fresh ginger, peeled and finely grated
• Cilantro, chopped as garnish
Simmer the Wakame for 25 minutes. Drain and save the broth, it is delicious and full of minerals. Use it for a soup base or drink it as is! Let the Wakame cool for a few minutes.
Peel and grate the carrots (we use a box grater with large holes). Peel and finely grate the ginger.
Cut out and discard the thick midrib of the Wakame with a sharp knife or scissors. Lay several Wakame “leaves” on top of each other and slice them all at once into 1/8-1/4 inch thin strips with a sharp knife.
In a small saucepan, gently warm the lemon juice and honey until the honey dissolves. Mix the Wakame, carrots, soy sauce, olive oil, lemon juice and honey in a bowl.
Garnish with chopped cilantro.