Carrot Greens Salad With Sesame Seeds Recipes

SESAME, SUNFLOWER AND CARROT SALAD

Sesame, Sunflower and Carrot Salad image

This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 11

Ingredients

6 medium carrots
1/2 cup sesame seeds, toasted
1/2 cup sunflower kernels, toasted
1/2 cup sliced almonds, toasted
1/2 cup golden raisins
DRESSING:
1/4 cup reduced-fat mayonnaise
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons honey mustard
1/2 teaspoon salt

Steps:

Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 283 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.

CARROT GREENS SALAD WITH SESAME SEEDS

Carrot Greens Salad with Sesame Seeds image

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

Provided by Cookiemonster

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 9h15m

Yield 6

Number Of Ingredients 7

Ingredients

4 bunches carrots with tops
2 tablespoons toasted sesame seeds
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 ½ teaspoons soy sauce
⅛ teaspoon white sugar
½ cup sliced almonds

Steps:

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.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 40 g, Fat 10.7 g, Fiber 12.5 g, Protein 6.7 g, SaturatedFat 1.1 g, Sodium 340.1 mg, Sugar 18.9 g

BEET AND CARROT SALAD WITH CORIANDER AND SESAME SALT

Beet and Carrot Salad with Coriander and Sesame Salt image

Provided by Molly Stevens

Categories Salad Appetizer Side Thanksgiving Vegetarian Low Cal High Fiber Carrot Healthy Low Cholesterol Sesame Coriander Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

3 1/2 tablespoons minced shallot
3 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons fresh orange juice
1 tablespoon white miso (fermented soybean paste)
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated orange peel
1/3 cup extra-virgin olive oil
1 1/2 teaspoons coriander seeds
2 tablespoons sesame seeds
3/4 teaspoon coarse kosher salt
4 2-inch-diameter red beets, peeled
1 pound carrots, peeled
Ingredient info: White miso (also known as shiro miso) is available in the refrigerated Asian foods section of some supermarkets and at a natural food stores and Japanese markets

Steps:

Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.
Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. DO AHEAD: Dressing and toasted spices can be made 1 day ahead.
Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.

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