Yee Sang, the raw fish salad from yesterday's post was the highlight of our Chinese…
Coleslaw with Carrot Tops – this classic salad is perked up with chopped carrot tops to give it a sweet, earthy, and herbaceous flavor. Very refreshing!
In late August I shared this Lobak Lodeh recipe using homegrown multi-colored carrots and their tops simmered in coconut milk. The dish turned out really well and the carrot tops were quite tasty. At that time I mentioned that I made a coleslaw and flavored it with a sprinkling of carrot tops which I am finally sharing today. The past few months have been very distracting for me. Hopefully, things will settle down with the cooling temperatures as I have lots of recipes to share with you.
Coleslaw basically consists of cabbage and carrots. Since I grew and harvested both carrots and cabbages at about the same time, it was a no-brainer to make this popular salad. It goes especially well with fried chicken and grilled meats. I took a short cut on a Friday evening and bought some fried chicken to go with this Coleslaw with Carrot Tops. It was good and we enjoyed our dinner that evening.
Flavoring for Coleslaw
Often times people will add a small amount of celery seeds to coleslaw. I substituted the celery seeds with chopped carrot tops which worked out really well. It gave the coleslaw a mildly sweet, earthy, and herbaceous flavor. It was actually quite tasty and refreshing! Instead of mayonnaise, I used egg free Veganaise which is lighter but either one will work. It is just a matter of preference.
Please note that you can easily buy carrots with carrot tops at most health food stores. You only need a small amount of carrot tops for this recipe. I hope you will give it a try soon.
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Coleslaw with Carrot Tops
- ½ head green cabbage (very thinly sliced) (1½ lbs/675g)
- 2 medium carrots (julienned or grated) (8 oz/225g)
- ½ tsp salt
- 2 tsp sugar
- 2 tbsp apple cider vinegar
- 1 cup vegenaise or mayonnaise (225g)
- 2 tbsp carrot tops (chopped)
- Combine cabbage, carrots, salt, sugar, and apple cider vinegar in a large bowl. Toss, cover with plastic wrap and set aside for 20 minutes.
- After 20 minutes, drain as much of the juices as possible.
- Add vegenaise/mayonnaise. Mix well. Stir in chopped carrot tops.
- Cover with plastic wrap and refrigerate until ready to serve.