Sort ingredients
gregho
QR Code
Listen
Pdf
Bring a medium pot of water to boil.
In a medium bowl, whisk together the soy sauce, maple syrup, apple cider vinegar, liquid smoke and fresh dill. Then, using your hands, crumble the half sheet of nori over and stir. Set aside.
Peel the carrots and discard their skins.
Then, keep peeling the carrots to create long ribbons. You can apply a gentle pressure on the peeler while peeling to ensure the layers are slightly thicker.
Blanch the ribbons of carrot for about 1-2 minutes in the boiling water. Then remove from the water (I like to use tongs), gently pat dry them using a towel and transfer in the bowl with the marinade while they are still warm. Cover and transfer to the fridge to let them sit. They can be enjoyed after marinating for 30 minutes, but best after at least 12 hours.
When ready to eat, simply take the ribbons that you need leaving the remaining ribbons in the marinade. Enjoy over bagel with vegan cream cheese or over salads and in sandwiches.