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Carrot Lox

toast with a chickpea hummus spread and marinated savory carrot lox.

Servings: 34

Allergens:

sulfites

soy

sesame

gluten

wheat

Ingredients

Carrots

  • 2 kg carrots

Marinade

  • 1/2 cup soy sauce
  • 3/4 cup oil
  • 1/4 cup salt
  • 1 tsp paprika
  • 4 tsp apple cider vinegar

Pickled Onions

  • 400 g Onion
  • 2 cup apple cider vinegar
  • 2 cup water
  • 1/4 cup sugar
  • 1 tbsp salt

Instructions

Prepare Carrots

  1. wash carrots and chop off the ends
  2. make long slices of the carrots using a grater
  3. steam sliced carrots for 5 minutes until pliable but not falling apart

Marinate

  1. mix marinade ingredients together in a small bowl
  2. transfer carrots to shallow container and pour the marinade on top
  3. mix thoroughly, ensuring all slices are coated in the marinade
  4. cover with lid and marinate overnight in the fridge

Pickle Onions

  1. peel onions and thinly slice
  2. combine pickled onion ingredients, cover with lid and store in the fridge overnight

Serve

  1. Toast a few slices of bread, spread bean dip (see bean dip recipe), add ~1/2 cup of carrot lox, and sprinkle pickled onion on top