Carrot Top Salad

This crunchy carrot top salad with sesame seeds, soy sauce, and almonds turns leftover carrot greens into a tasty Asian-inspired salad.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 264 Calories

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons toasted sesame seeds
• 4 bunches carrots with tops
• 0.125 teaspoon white sugar
• 1.5 teaspoons soy sauce
• 0.5 cup sliced almonds

Recipe Instructions

Step 1

Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.

Step 2

Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.

Step 3

Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.

Step 4

Cover greens and refrigerate to marinate at least 1 hour before serving.