Nancy Lopez-McHugh goes to the museum, and comes back with a great salad idea.
Text And Photo By Nancy Lopez-McHugh
Did you know that Carrot greens or carrot tops are edible? Yuppers, they are! The other day I picked up a bunch of fresh organic carrots that were on sale with the greens still on them and I got curious, are they edible? I quickly found out that they are and in fact are quite nutritious, rich in vitamins, minerals and proteins. The carrot tops can be used raw or cooked, tossed in salads, used in soups and many other creative ways.
I found this great site full of info all about carrot greens and even some recipes, it’s called Carrot Museum. On this site they also say the following, “The leaves do contain furocoumarins that may cause allergic contact dermatitis from the leaves, especially when wet. Later exposure to the sun may cause mild photodermatitis. (This is NOT the same as ‘poisonous’ – it will only affect susceptible people with allergies to the plant. Some people have the same reaction to yarrow, ragwort, chamomile etc.)” I handled and cooked the greens, we both ate them and we are both still alive, so no allergies for either of us. The taste is quite strong so I would suggest that you use them sparingly at first or taste to see if it’s something you like the taste of. The taste was a little bit bitter and very leafy tasting. I wouldn’t say I loved the taste but I also didn’t hate it. 
Anyways, I did really like the warm shredded carrot salad I added the greens to. It was a little sweet and a little garlicky. It is a fast and easy recipe for a great side dish or you could also eat this as a main meal. It is also vegan, healthy and low in calories without skimping on great taste. I served the salad along with steamed white rice and some sauted eggplant for a small vegan meal.
PrintWarm Shredded Carrot Salad with Carrot Greens
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
A warm and flavorful shredded carrot salad with carrot greens, offering a sweet and garlicky taste. Perfect as a vegan side dish or light main course.
Ingredients
- 3 medium carrots, peeled and shredded
- Carrot leaf greens to taste (I used a small handful)
- 1 small red onion, finely chopped
- 3 garlic cloves, minced
- 1 inch or 2.5 cm piece of fresh ginger, peeled and grated
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the finely chopped red onion and sauté for about 5 minutes, or until soft and translucent.
- Add the minced garlic and grated ginger, and sauté for another 3 minutes until fragrant.
- Stir in the shredded carrots and carrot greens, and cook for 5-7 minutes, stirring occasionally, until the carrots are tender but still have a slight crunch.
- Season with salt and pepper to taste, and serve warm.
Notes
Carrot greens are edible and nutritious, but their taste is quite strong and slightly bitter. Use them sparingly at first to see if you like the taste. This salad pairs well with steamed rice and sautéed vegetables for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7
- Sodium: 150
- Fat: 10
- Carbohydrates: 15
- Fiber: 4
- Protein: 2
- Cholesterol: 0
I’ve never heard of cooking with carrot tops. This looks beautiful. Will have to try it.
Hi Rivki, Thanks and I hope you’ll enjoy experimenting with the carrot tops.
I love the color of this salad! I have used carrot greens many times and actually like them. Usually when I get fresh organic baby carrots as the leaves are tender and less bitter. I will have to check out that link :)