Carrot Lox
Give your next bagel an upgrade with this vegan carrot lox recipe! It tastes surprisingly authentic and it’s super easy to make.
Ingredients
- 2 cups carrot slices
- 1 ½ cups water
- 2 ¼ tablespoons rice wine vinegar
- 3 ½ tablespoons soy sauce low sodium
- 1 roasted dried nori sheet crumbled
- For serving: dill and capers
Instructions
- Scrub, wash and clean your carrots, then dry thoroughly. With a mandoline or a very sharp knife, slice your carrot thinly lengthwise (along the length of the carrot).
- In a pot, add the carrot slices, water, rice wine vinegar, soy sauce, and roasted dried nori sheet crumbles. Stir to combine.
- Bring everything to a boil then simmer vigorously for 5 minutes. Remove from heat and allow to cool to room temperature.
- Add everything into a jar or a tupperware container with a cover, ensuring the carrots are covered by the liquid mixture.
- Cover and allow to marinate in the fridge for at least 24 hours, preferably up to 48 hours for the best texture.
- Remove from the fridge, and enjoy as desired! You can let it sit out a bit to come back closer to room temperature and on bagels with dill and capers and cream cheese. Enjoy!
Video
Notes
To store: This carrot lox recipe will stay fresh for one to two weeks in the refrigerator when stored in a jar or other airtight container.
Nutrition
Calories: 38kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 929mg | Potassium: 241mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10724IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg