Carrot Greens Salad With Sesame Seeds
Just combine the ingredients for the dressing and set aside while you combine grated carrots.
Recipe Summary Carrot Greens Salad With Sesame Seeds
This is a great, healthy Asian salad recipe that helps use up all those greens from summer carrot yields.
Ingredients | Carrot Salad Recipes4 bunches carrots with tops2 tablespoons toasted sesame seeds1 tablespoon rice vinegar1 tablespoon sesame oil1 ½ teaspoons soy sauce⅛ teaspoon white sugar½ cup sliced almondsDirectionsRemove 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.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.Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.Cover greens and refrigerate to marinate at least 1 hour before serving.The stems are edible too, but the more you have the tougher it is to chew; it turns out very fibrous like pumpkin seeds.You can use chopped almonds instead of sliced.Nutrition data for this recipe includes the full amount of carrots. Only green tops are used in this recipe, reserving carrots for later use.Info | Carrot Salad Recipesprep:
10 mins
cook:
5 mins
additional:
9 hrs
total:
9 hrs 15 mins
Servings:
6
Yield:
6 servings
TAG : Carrot Greens Salad With Sesame SeedsSalad, Vegetable Salad Recipes, Carrot Salad Recipes,
