Recipe Details
Ingredients
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4bunchescarrots with tops
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2tablespoonstoasted sesame seeds
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1tablespoonrice vinegar
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1tablespoonsesame oil
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1 ½teaspoonssoy sauce
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1/8teaspoonwhite sugar
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1/2cupsliced almonds
Cooking Directions
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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.
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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.
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Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
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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.
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
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories264 | |
% Daily Value * | |
Total Fat 11g |
14% |
Saturated Fat 1g |
6% |
Sodium 340mg |
15% |
Total Carbohydrate 40g |
15% |
Dietary Fiber 13g |
45% |
Total Sugars 19g |
|
Protein 7g |
13% |
Vitamin C 23mg |
25% |
Calcium 186mg |
14% |
Iron 2mg |
12% |
Potassium 1332mg |
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.
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