Courtesy: Christina Shahriari
Ingredients
1 or 2 bunches carrot tops chopped into 1″ pieces (remove bottom 2-3″ and save for soup stock!)
2 cups water
3 tbsp rice wine vinegar
1 tbsp honey
1 clove garlic, minced
pinch of salt
pinch of freshly ground pepper
1 tbsp sesame oil
1 tbsp soy sauce
1 pinch red pepper flakes
1 tbsp sesame seeds (optional) Read More…