Recipe Card of Simple carrot lox recipe
Vegan carrot lox that’s easy to make, full of flavor, and perfect for topping bagels or using in sandwiches and salads.
Ingredients list
- 1 cup carrot slices
- 1½ cups water
- 2¼ tablespoons rice wine vinegar
- 3½ tablespoons soy sauce, low sodium
- 1 roasted dried nori sheet, crumbled
- For serving: dill and capers
Step-by-Step Instructions
- Begin by scrubbing, washing, and thoroughly drying the carrots. Using a mandoline or a very sharp knife, carefully slice the carrots lengthwise into thin, even slices.
- In a medium-sized pot, add the carrot slices, water, rice wine vinegar, soy sauce, and crumbled roasted nori sheets. Stir the mixture to combine well.
- Bring the mixture to a gentle boil, then reduce the heat to a lively simmer. Allow it to cook for 5 minutes, then remove from heat and let it cool to room temperature.
- Transfer everything into a jar or a sealable container, making sure the carrot slices are fully submerged in the liquid.
- Cover and refrigerate for at least 24 hours, preferably up to 48 hours for optimal flavor and texture.
- When ready to serve, let the carrots come closer to room temperature if desired. These marinated carrots are perfect as a topping for bagels with dill, capers, and cream cheese. Enjoy!
Notes
Keep your carrot lox fresh by storing it in the refrigerator in a sealed jar or airtight container. It will last for 1 to 2 weeks.
Nutrition
Calories: 38kcalCarbohydrates: 7gProtein: 2gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 929mgPotassium: 240mgFiber: 2gSugar: 3gVitamin A: 10724IUVitamin C: 4mgCalcium: 28mgIron: 1mg
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