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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 Tbsp. salt
- 2 carrots (small purple, thinly sliced into rounds)
- 1 tsp. coriander (toasted)
- 1 tsp. fennel seeds (toasted)
- 1 tsp. whole black peppercorns (toasted)
- 1/4 tsp. caraway seeds (toasted)
- 1/4 tsp. cumin seeds (toasted)
- 8 oz. carrots (4 medium tricolor, peeled and small dice)
- 1/2 cup orange juice (freshly squeezed)
- 1 Tbsp. blue agave nectar
- 1 Tbsp. olive oil
- 1 green apple (peeled, cored and small dice)
- kosher salt (to taste)
- kosher salt (to taste)
- 3 large carrots (peeled and roughly chopped)
- 3 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1 Tbsp. harissa
- 7 oz. firm tofu
- 1 Tbsp. lemon juice
- 1 Tbsp. olive oil
- kosher salt (to taste)
- 4 slices sourdough bread (toasted)
- leaves (carrot-top, for garnish)
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