This recipe for carrot top salad is ideal for using up all the summertime carrot crop’s greens.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 9 hrs |
| Total Time: | 9 hrs 15 mins |
| Servings: | 6 |
Ingredients
- 4 bunches carrots with tops
- 2 tablespoons toasted sesame seeds
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 ½ teaspoons soy sauce
- 1/8 teaspoon white sugar
- 1/2 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.
- The stems are edible too, but they are fibrous and can be tougher to chew.
- 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.
Reviews
This is a great recipe! I used organic greens and substituted Tamari for Soy Sauce to make it Gluten Free!
This is one of my favorite Aisain recipes. A lovely Korean lady shared this recipe with me, but she used two 10 oz packages of whole spinach leaves & increased the amount of the other ingredients a bit. It is sooo good served with other Aisain dishes, especially when very cold. By the way, if using frozen spinach, do not blanch.