Description
This is a great, healthy Asian salad recipe that helps use up all those greens from summer carrot yields.
Ingredients
- 4 bunches carrots with tops
- 2 tablespoons toasted sesame seeds
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 ½ teaspoons soy sauce
- ⅛ teaspoon white sugar
- ½ cup sliced almonds
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 9 hrs 15 mins
Servings: 6