Georgia Freedman & Tusheng Shiguan’S Carrot Greens Salad

1. 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 1/2 to 2-inch-long pieces (you will have 1 1/2 to 2 cups of greens).

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.