Despite what you may have heard, carrot greens are not poisonous. All you have to do to take them from unruly to proper salad is blanch them. The dressing is the real star — simple, powerful and full with flavor. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

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

FULL RECIPE ►►https://f52.co/2EAX0Wq

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