- 1 pound carrots
- ½ cup water
- 1 tablespoon dulse
- Large tomato
- ¼ cup raw agave
- ½ cup olive oil
- ¼ cup apple cider vinegar
- Fresh thyme to taste
- 1 small sweet red onion
- 1 small cucumber
Cut carrots into 1/4 inches slices,
Soak dulse in 1/2 cup water
Place carrots in a saucepan and add dulse water. Cover and simmer until carrots are crisp-tender, about 8 minutes.
Drain liquid into separate bowl. Drink when cool if desired.
Puree tomato blender.
Thinly slice onion and cucumber.
Combine, tomato, onion, cucumber, agave, olive oil, vinegar and thyme. Pour over the hot carrots, cover and refrigerate over night.
Stir well and drain before serving.