Simple Carrot Lox Recipe
This vegan carrot lox is quickly made in the air fryer! You will shocked that simple carrots can be transformed into smoky, savory and silky ribbons that taste similar to traditional lox. Perfect for a breakfast or brunch!
Servings: 4 -6 servings of carrot lox
Ingredients
- 4 large carrots
- iodized salt or sea salt (for coating your carrots)
- 3 tbsp extra virgin olive oil
- 1 tbsp rice vinegar
- 1 tsp caper brine
- 1 tsp soy sauce or tamari
- 2 tsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
Serving ideas
- bagel of choice
- cream cheese
- fresh dill
- capers
- sliced red onion
- sliced cucumbers
- sliced tomato
Instructions
- Start by washing your carrots. Don't pat them dry (the water will help the salt stick). Coat each side of the carrot in salt. (Be generous with the salt.)4 large carrots, iodized salt or sea salt
- In your air fryer basket, evenly spread out your carrots. Air fry at 400 F for approximately 20-25 minutes, until the outside is crisp (and even a little bit charred!)
- While your carrots are cooking, make your marinade in a shallow bowl by mixing all your ingredients together. Set aside.3 tbsp extra virgin olive oil, 1 tbsp rice vinegar, 1 tsp caper brine, 1 tsp soy sauce or tamari, 1/2 tsp garlic powder, 1/4 tsp smoked paprika , 2 tsp lemon juice
- Once your carrots are done cooking, let them cool for 5-10 minutes to make them easier to handle. Using a knife, gently remove the outside crispy/dry skin (you won't eat this!) Underneath should be a softer (but not mushy) carrot.Lie your carrot flat and using a vegetable peeler, gently begin to make carrot ribbons by sliding the peeler down the length of the carrot (adding a little pressure as you do so). Don't worry if some break off into smaller pieces (this makes for great variety in your lox!) Repeat this process for all the carrots. *FYI you may not be able to use every single part of each carrot. The carrots get harder to peel as you get to the end but do your best to get as many ribbons as you can.
- Gently place the carrot ribbons in the marinade and toss until combined. Cover and place in the fridge for at least 30 minutes to marinate (can also leave for hours or overnight if you prefer).*FYI - save your marinade for storage!
- When ready to eat, toast your bagel then add a generous schmear of your favorite cream cheese (I love Violife or Kite Hill). Using a fork, lift out a piece of carrot lox and shake off the excess marinade then place it on top the cream cheese (add as much as you like!) Finish off with (optional) capers, red onions, fresh dill, cucumbers, tomatoes, lemon, or whatever your heart desires! Enjoy!
- Storage: Store leftover carrot lox in it's original marinade in the fridge for up to 5 days.
Notes
Peeling tips:
- For the best control, use a sharp vegetable peeler to carefully shave long, thin strips of carrot. Try to peel along the length of the carrot to create strips that resemble lox slices.
- If you're having issues getting quality pieces with your vegetable peeler, you can also carefully use a sharp knife.