Ingredients

• 1 lb carrots, cut into ¼” slices
• ½ cup water with 1 tbsp dulse, soaked
• ¾ cup fresh tomato puree
• ¼ cup raw agave
• ½ cup olive oil
• ¼ cup apple cider vinegar
• Fresh thyme to taste
• 1 small sweet red onion, cut into thin rings
• 1 small cucumber, seeded and slivered

Description / Directions

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 and drink when cool.

In a separate bowl, combine remaining ingredients and mix well.

Pour over the hot carrots, cover and refrigerate over night.

Stir well and drain before serving.