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Carrot Top Salad
Carrot Top Salad
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
555 minutes
Turn leftover carrot tops into a crunchy Asian salad with sesame seeds, soy sauce, and almonds.
Ingredients:
  • 4 bunches carrots with tops
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1.5 teaspoons soy sauce
  • 0.125 teaspoon white sugar
  • 0.5 cup sliced almonds
Instructions:
  • Separate the carrot greens from the stems. Discard stems and chop leaves into 1/2-inch pieces. Save the carrots for later use.
  • Boil greens in salted water for 2 minutes, then shock in ice water. Drain and squeeze dry. Soak in cold water in the fridge for 8 hours or overnight, changing water occasionally to reduce bitterness. Drain and squeeze again before use.
  • Combine sesame seeds, vinegar, sesame oil, soy sauce, and sugar in a medium bowl. Add carrot greens and almonds, then mix thoroughly.
  • Marinate greens in the refrigerator for at least 1 hour before serving.

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