Ingredients
6
6 servings
- •4 bunches carrots with tops
- •2 tablespoons toasted sesame seeds
- •1 tablespoon rice vinegar
- •1 tablespoon sesame oil
- •1.5 teaspoons soy sauce
- •0.125 teaspoon white sugar
- •0.5 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.
Nutritional Facts
Per 6 servings
- Calories: 264
- Carbohydrate: 40g
- Fat: 11g
- Fiber: 13g
- Protein: 7g
- Sugar: 19g
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