Salad with Carrot Greens and Sesame Seeds

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Salad with Carrot Greens and Sesame Seeds
  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.

Cook’s Notes:

The stems are edible too, but the more you have the tougher it is to chew; it turns out very fibrous like pumpkin seeds.

You can use chopped almonds instead of sliced.

Editor’s Note:

Nutrition data for this recipe includes the full amount of carrots. Only green tops are used in this recipe, reserving carrots for later use.

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