Georgia Freedman & Tusheng Shiguan’s Carrot Greens Salad

February 26, 2019

Test Kitchen-Approved

Author Notes: Despite what you may have heard, carrot greens are not poisonous. And all you have to do to take them from unruly to proper salad is to give them a blanch—aka a dunk in boiling water, rinse, squeeze, and chop. This trick works well with other hardier leafy greens too, or other cold, cooked vegetables, tofu, or meats in the genre of salads known as liang ban—especially with a dressing as simple and powerful as this one. Adapted slightly from Cooking South of the Clouds by Georgia Freedman (Kyle Books, 2018).Genius Recipes

Makes: 1 1/2 to 2 cups
Prep time: 15 min
Cook time: 2 min

Ingredients

  • 6 cups packed (1 pound) carrot greens
  • 5 teaspoons Shaanxi vinegar (or substitute Chinkiang black vinegar—see note)
  • 4 teaspoons light soy sauce (see note)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon minced fresh Thai chiles
In This Recipe

Directions

  1. Bring a pot of water to a boil and blanch the greens until the thick parts of the stems are tender and pliable, 1 to 2 minutes. Drain the greens, rinse them with water until cool, then squeeze out all the excess water. Cut the greens into 1 ½ to 2-inch-long pieces (you will have 1 ½ to 2 cups of greens).
  2. Transfer the greens to a small mixing bowl. Just before serving, add the remaining ingredients and mix well. Taste and add more vinegar or soy sauce if needed, then transfer to a serving plate.
  3. Notes: Chinkiang (Zhenjiang) can be easier to find but more bright and tart than Shaanxi—when substituting, start with about 1/2 to 3/4 of the amount, and adjust to taste. Follow the same principle if you need to substitute darker or heavier sodium styles of soy sauce or a milder green.

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Reviews (5) Questions (0)

5 Reviews

Hollis E. 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 E. 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 E. 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.
 
Kristen M. March 6, 2019
I completely agree!