Time 15m Yield 8 servings Number Of Ingredients 11 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.
Time 12m Yield 6 servings Number Of Ingredients 9 Steps:
In a bowl, combine the carrots with the sunflower seeds, garlic, scallions, pepper, salt, vinegar and oil. Serve on lettuce leaves.
Time 15m Number Of Ingredients 6 Steps:
In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.
Time 1h23m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt. Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes. Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes. Brush tops of buns with 1 tablespoon milk. Bake in the preheated oven until golden brown, 15 to 17 minutes.
Time 9h15m Yield 6 Number Of Ingredients 7 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.
Yield serves 4 Number Of Ingredients 7 Steps:
In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice. Season with salt and pepper; toss to combine, and serve.
