Carrot Top Salad
Description
This crunchy carrot top salad with sesame seeds, soy sauce, and almonds turns leftover carrot greens into a tasty Asian-inspired salad.
Ingredients
•
4 bunches carrots with tops
•
2 tablespoons toasted sesame seeds
•
1 tablespoon rice vinegar
•
1 tablespoon sesame oil
•
1 1/2 teaspoons soy sauce
•
1/8 teaspoon white sugar
•
1/2 cup sliced almonds
Directions
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.
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.
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.
4
Cover greens and refrigerate to marinate at least 1 hour before serving.