5 Ingredients or Fewer
Georgia Freedman & Tusheng Shiguan’s Carrot Greens Salad
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11 Reviews
Deniz G.
June 17, 2020
I tried this recipe but for some reason it just did not turn out the way I imagined it would. Even after blanching the carrot tops for longer than a couple minutes and after adding the dressing it was very bitter and not pleasant
Deniz G.
June 17, 2020
I tried this recipe but for some reason it just did not turn out the way I imagined it would. Even after blanching the carrot tops for longer than a couple minutes and after adding the dressing it was very bitter and not pleasant.
Marionw
April 7, 2019
So pleased I tried this recipe - I love that I can now make good use of the greens I was previously wasting! Unable to locate the specified vinegars, I substituted with a combination of Rice Vinegar and Mint/Lemongrass-infused Balsamic Vinegar. I used these carrot greens as the base for a one-bowl salad meal complete with diced cucumber, snow peas, and lentils. Delicious!
Lazyretirementgirl
March 27, 2019
Amazon does have the shaanxi vinegar. I really like the chopped pork belly idea - thanks, Hollis E.
Wendy R.
March 27, 2019
thanks for this recipe!!! i've been getting gorgeous carrots from my local csa, with the craziest, healthiest, hearty greens attached. so far we've enjoyed carrot greens pesto and carrot greens chimichurri. so, so fabulous! i will try this salad this week.
Hollis R.
March 6, 2019
i'm going to try this with either frozen thawed or canned chopped spinach, maybe throw crumbled bacon or crisped-up pork belly into the mix ...
Hollis R.
March 2, 2019
if i could get my hands on those greens, i'd be very happy. that's not the kind they sell at the Walmart Superstore behemoth i shop at. i got the black vinegar and light soy sauce online and i have a bag o' garlic bulbs, but my only Thai chilies are dried chilies. i DO have jalapenos and serranos, but idk they'd go.
Kristen M.
March 4, 2019
Sure, a little jalapeño or serrano would be a fine substitute! And don't let the carrot greens stop you—another hardy green like collards would be great, you'll just want to tweak the dressing amount to taste following step 3. Hope you love it!
Hollis R.
March 4, 2019
thanks, Kristen; that's great to know, as i have (frozen) chopped collards handy. i think this would go well with D'Artagnan's *cassoulet-in-a-kit*, which is rather a bargain at ~$72 (the confited duck legs alone come to ~$40 for three!). even though they're two wildly different cuisines, i think collards dressed like the greens are here would cut through the heaviness of the cassoulet and bring a welcome sweet-salty-sharp-hot puckery taste to the party.
Hollis R.
March 27, 2019
i'm also thinking of making a jalapeno cornbread so leftover cassoulet can be ladled over it. i intend to make the cassoulet rather soupy so the leftovers won't be too dry and there'll be broth for the cornbread to soak up.
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