Smoky Carrot Lox by @jessicainthekitchen

20 min

4 servings

🥕

220 g, thin lengthwise slices

Carrot slices

💧

360 ml

Water

🍚

33 ml

Rice wine vinegar

🥢

52 ml

Soy sauce

🍙

3 g

Roasted dried nori sheet

🌿

6 g

Dill

🫒

18 g

Capers

  1. Wash
    • carrot

    Scrub and wash the carrots, then dry them thoroughly.

  2. Slice
    • carrot

    Slice all carrots thinly lengthwise using a mandolin slicer.

  3. Add
    • carrot
    • water
    • rice wine vinegar

    Add the sliced carrots, water, rice wine vinegar, soy sauce, and crumbled nori to the medium pot.

  4. Stir
    • carrot
    • water
    • rice wine vinegar

    Stir the mixture until the seasonings are evenly combined.

  5. Boil
    • carrot
    • water
    • rice wine vinegar

    Bring the mixture to a boil over the stovetop.

  6. Simmer
    • carrot
    • water
    • rice wine vinegar

    Simmer vigorously for 5 minutes, then remove the pot from the heat.

  7. Cool
    • carrot
    • water
    • rice wine vinegar

    Cool the carrot mixture to room temperature.

  8. Transfer
    • carrot
    • water
    • rice wine vinegar

    Transfer the carrots and all marinade liquid to the heatproof jar.

  9. Seal
    • carrot
    • water
    • rice wine vinegar

    Ensure the carrots are fully covered by liquid, then seal the jar.

  10. Refrigerate
    • carrot
    • water
    • rice wine vinegar

    Refrigerate for at least 1440 minutes; marinate for up to 2880 minutes for the best texture.

  11. Serve
    • carrot
    • fresh dill
    • capers

    Serve the chilled carrot lox with fresh dill and capers.

Smoky Carrot Lox by @jessicainthekitchen

20 min

4 servings

🥕

220 g, thin lengthwise slices

Carrot slices

💧

360 ml

Water

🍚

33 ml

Rice wine vinegar

🥢

52 ml

Soy sauce

🍙

3 g

Roasted dried nori sheet

🌿

6 g

Dill

🫒

18 g

Capers

Preparation Steps

  1. Step 1/11

    Scrub and wash the carrots, then dry them thoroughly.

    🥕carrot
    🥕vegetable brush

  2. Step 2/11

    Slice all carrots thinly lengthwise using a mandolin slicer.

    🥕carrot
    🔪mandolin slicer
    🪵cutting board

  3. Step 3/11

    Add the sliced carrots, water, rice wine vinegar, soy sauce, and crumbled nori to the medium pot.

    🥕carrot
    💧water
    🍚rice wine vinegar
    🥢low-sodium soy sauce
    🍙roasted dried nori sheet
    🍲medium pot

  4. Step 4/11

    Stir the mixture until the seasonings are evenly combined.

    🥕carrot
    💧water
    🍚rice wine vinegar
    🥢low-sodium soy sauce
    🍙roasted dried nori sheet
    🍲medium pot
    🥄wooden spoon

  5. Step 5/11

    Bring the mixture to a boil over the stovetop.

    🥕carrot
    💧water
    🍚rice wine vinegar
    🥢low-sodium soy sauce
    🍙roasted dried nori sheet
    🍲medium pot

  6. Step 6/11

    Simmer vigorously for 5 minutes, then remove the pot from the heat.

    🥕carrot
    💧water
    🍚rice wine vinegar
    🥢low-sodium soy sauce
    🍙roasted dried nori sheet
    🍲medium pot

  7. Step 7/11

    Cool the carrot mixture to room temperature.

    🥕carrot
    💧water
    🍚rice wine vinegar
    🥢low-sodium soy sauce
    🍙roasted dried nori sheet
    🍲medium pot

  8. Step 8/11

    Transfer the carrots and all marinade liquid to the heatproof jar.

    🥕carrot
    💧water
    🍚rice wine vinegar
    🥢low-sodium soy sauce
    🍙roasted dried nori sheet
    🫙heatproof jar with lid
    🥄wooden spoon

  9. Step 9/11

    Ensure the carrots are fully covered by liquid, then seal the jar.

    🥕carrot
    💧water
    🍚rice wine vinegar
    🥢low-sodium soy sauce
    🍙roasted dried nori sheet
    🫙heatproof jar with lid

  10. Step 10/11

    Refrigerate for at least 1440 minutes; marinate for up to 2880 minutes for the best texture.

    🥕carrot
    💧water
    🍚rice wine vinegar
    🥢low-sodium soy sauce
    🍙roasted dried nori sheet
    🫙heatproof jar with lid

  11. Step 11/11

    Serve the chilled carrot lox with fresh dill and capers.

    🥕carrot
    🌿fresh dill
    🫒capers

Composition

Ingredients

Types

Water, Condiments, Seaweed

Ingredients

Carrot slices, Water, Rice wine vinegar, Soy sauce, Roasted dried nori sheet, Dill, Capers

Notes

Soy sauce (low sodium), Roasted dried nori sheet (crumbled), Dill (for serving), Capers (for serving)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-free, Fish-free, Pescatarian

Calories

48 kcal

Macro nutrients

Carbohydrates: 10g, Protein: 2g, Fat: 0.5g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 650mg, Potassium: 245mg, Calcium: 35mg, Iron: 0.8mg

Vitamins

Vitamin A: 550µg RAE, Vitamin K: 11µg, Vitamin C: 4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

5 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

vegetable brush, mandolin slicer, cutting board, medium pot, wooden spoon, heatproof jar with lid

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Main Course, Breakfast, Appetizer

Occasions

Breakfast, Brunch

Origin

Source

Platform

instagram

Original Creator

@jessicainthekitchen

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Tender, Silky, Chewy

Flavors

Smoky, Salty, Tangy, Umami, Briny

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool completely before sealing; do not leave out longer than 120 minutes.), fridge : 4320 min (Store covered in its marinade in a clean sealed jar at 4°C or below.), freezer : 0 min (Freezing is not recommended because the carrot texture becomes soft after thawing.)