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This is a great, healthy Asian salad recipe that helps use up all those greens from summer carrot yields.

Recipe Summary

10 mins
5 mins
9 hrs
9 hrs 15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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.

Nutrition Facts

264 calories; protein 6.7g; carbohydrates 40g; fat 10.7g; sodium 340.1mg. Full Nutrition