This spiced carrot salad known as “Korean carrots” throughout Russia and the former Soviet republics – I don’t know if it actually is korean carrot, although! I acquired the recipe from a pal who lived in Russia for a number of years and got here back with numerous mouthwatering recipes.
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1 cup carrot top greens (from about four – 6 carrots) washed, see step 1
1 cup recent basil
½ cup walnuts (see notes for substitutes)
¼ cup nutritional yeast
¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic
½ teaspoon salt
¼ teaspoon black pepper