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Carrot Greens Salad

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PREP TIME
10 min
COOKING TIME
5 min
TOTAL TIME
555 min
SERVINGS
6 servings
Lunch Asian
Carrot Greens 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
Instructions
1
Peel and de-stem the carrots, separating them from their leafy greens. Chop the leaves into smaller pieces, approximately 1/2 inch in size, and set them aside for later use.
2
Prepare a large container of salted water by bringing it to a rolling boil, then submerge the parboiled greens for 2 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process, and let them sit for 2 minutes.
3
Drain the greens and gently squeeze out as much water as possible using a clean kitchen towel or cheesecloth. Place the greens in a new container filled with cold water and refrigerate them for at least 8 hours or overnight, changing the water every hour to help reduce bitterness.
4
Meanwhile, combine sesame seeds, vinegar, sesame oil, soy sauce, and sugar in a medium-sized bowl. Mix the ingredients thoroughly until well combined.
5
Add the chopped carrot greens, almonds, and the sesame seed mixture together in a new bowl. Mix everything together until the greens are evenly coated with the dressing.
6
Cover the bowl with a lid or plastic wrap and refrigerate the mixture for at least 1 hour before serving.