- Prep time
- Cook time
1 1/2 to 2 cups
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
- Test Kitchen-Approved
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Georgia Freedman & Tusheng Shiguan’s Carrot Greens Salad
packed (1 pound) carrot greens
Shaanxi vinegar (or substitute Chinkiang black vinegar—see note)
light soy sauce (see note)
minced fresh Thai chiles
- 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).
- 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.
- 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.