Apple Cider Carrot Lox

Vegan-Friendly Lox: A Satisfying Brunch, Or Snack

Ingredients

• 2 cups carrot ribbons.
• 1-2 tablespoons Tony Ferguson Organic Raw Apple Cider Vinegar.
• 1-2 tablespoons Tony Ferguson Honey.
• 1 tablespoon soy sauce.
• Salt, to taste.

Directions

1. Prepare the Carrots: Slice the carrots into thin ribbons using a vegetable peeler. Bring a pot of water to a boil and place the carrot ribbons in the boiling water for 2 minutes. This helps soften the carrots, giving them a delicate texture.
2. Make the Marinade: In a bowl, combine the Tony Ferguson Organic Raw Apple Cider Vinegar, Tony Ferguson Honey, soy sauce, and a pinch of salt. Mix well. Add the boiled carrot ribbons to the mixture, ensuring they are evenly coated. Allow the carrots to marinate for at least 30 minutes, or for more flavour, leave them in the fridge overnight.
3. Serve and Store: Once marinated, serve the apple cider carrot lox on top of bagels with cream cheese for a perfect combination of flavours and textures. Store the remaining carrot lox in an airtight container in the fridge for up to 1 week.

This Apple Cider Carrot Lox is a fresh, tangy, and savoury addition to any meal. It’s a great alternative for those looking to enjoy the flavours of lox without fish, and the marinated carrots offer a surprising twist that pairs beautifully with creamy spreads and bagels. Easy to prepare and packed with flavour, it’s a must-try for your next brunch spread!