Ingredients
Units
- 3 large carrots (about 1 lb)
- salt, as needed
- ¼ cup water
- ¼ cup soy sauce or tamari
- 2 Tbsp rice vinegar or white vinegar
- juice of ½ a lemon
- 1 Tbsp maple syrup or agave
- 1 tsp dried dill
- ¾ tsp liquid smoke (or 1 tsp smoked paprika)
- 1 sheet toasted nori, or 3–4 pieces of seaweed snacks
Instructions
- Bring a pot of water to a boil. Season the water generously with salt. Boil the carrots for 10-15 minutes, or until just tender when pierced with a small knife.
- Peel the carrots by rubbing off their peels. Using a mandoline, vegetable peeler or sharp knife, slice the carrots lengthwise into long strips.
- In a large bowl, combine the water, soy sauce, rice vinegar, lemon juice, maple syrup, dried dill and liquid smoke. Whisk together, then add the nori. Add the carrot strips to the bowl and toss everything together. Transfer to the refrigerator and marinate for at least 6 hours or overnight.
Notes
The carrot lox will last up to one week in an airtight container in the fridge.
- Prep Time: 5 minutes + overnight
- Cook Time: 15-20 minutes
- Category: Main
- Method: Quick
- Cuisine: Vegan