This carrot top salad is a great 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
- 1/8 teaspoon white sugar
- 1/2 cup sliced almonds
Directions
Step 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.
Step 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.
Step 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.
Step 4
Cover greens and refrigerate to marinate at least 1 hour before serving.
Tips
The stems are edible too, but they are fibrous and can be tougher to chew.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 264 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat1g | 6% |
Sodium340mg | 15% |
Total Carbohydrate40g | 15% |
Dietary Fiber13g | 45% |
Total Sugars19g | |
Protein7g | |
Vitamin C23mg | 114% |
Calcium186mg | 14% |
Iron2mg | 12% |
Potassium1332mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this