Step 1

*Note: Watch the recipe video and step-by-step photos in the blog post above!

Step 2

Use a vegetable peeler or mandoline to slice the carrots lengthwise into thin ribbons.

Step 3

Place carrot ribbons in a steaming basket or heatproof sieve in a large pot with a bit of water. Place lid on top and steam for about 5 minutes until carrots are soft but not mushy. Adjust time as needed.

Step 4

Gently remove carrots from basket and place in a bowl. Allow to cool slightly but not completely. (They should be still warm when tossed with the marinade.)

Step 5

Stir together the ingredients for the marinade. Then add to the warm carrot ribbons and gently toss to coat.

Step 6

Transfer to an airtight container or ziplock bag along with the nori sheet and seal tightly.

Step 7

Refrigerate overnight to allow the carrots to absorb the flavors.

Step 8

Serve as desired, such as on toasted homemade bagels with vegan cream cheese or cashew ricotta fresh dill, and a squeeze of lemon juice.