Published: · Modified: by Kate Hackworthy · This post may contain affiliate links.
This Carrot Top Salad recipe takes the entire carrot and turns it into a sweet and savory vegan chickpea salad that’s topped with a zesty dressing made with carrot greens! It’s a delicious (and easy!) way to reduce food waste and enjoy eating from root to leaf.
This twist on cold shredded carrot salad has no waste involved.
The carrot tops are used both in the dressing and tossed into the salad for a unique salad that has many layers of flavors.
This salad contains naturally sweet shredded carrots and tosses them with raisins, chickpeas, and shallots that pair well with raw carrot flavor.
A simple dressing is made with carrot tops, oil, maple syrup, and some simple seasonings to bring the carrot salad to the next level.
You can serve this during the warmer months to cool down, or you can serve it during the holiday season as the sweetness of carrots and maple syrup pair well with many holiday dishes.
Like many people, I turn to a wide array of vegetable-packed salads in the summer. Be sure to try my Green Salad (with an incredible pumpkin seed dressing) or this zingy Mango Salad. I also have loads of other Healthy Salad Recipes.
Yes! Many people don’t know that they can eat the green leaves on top of carrots. Not only are they edible, but they are nutrient-dense and tasty.
Using carrot tops as a replacement for parsley or greens in various sauces and salads will save you money and introduce a brand new flavor to your palate.
Carrot tops taste similar to parsley with an earthy, ‘green’ taste. They’re refreshing and add a pop of flavor.
For The Carrot Top Dressing
For The Carrot Salad
See recipe card for quantities.
Wondering how to make this tasty carrot top salad?
Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prepare the carrot greens: Pick out any brown or discolored leaves from the carrot tops, then cut the feathery leaves from the long stems. Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel. Mince with a sharp knife.
Make the dressing: Add the dressing ingredients and ½ cup of chopped carrot greens to a mason jar or bowl with a whisk. Mix together or shake in a jar with a tight lid until all of the ingredients are fully combined.
Assemble the carrot salad: Peel and grate the carrots and add them to the bowl with the rest of the prepared salad ingredients. Toss using tongs until all vegetables are fully combined. Pour the dressing in and toss the salad until fully coated. Serve cold.
Hint: If making this salad ahead, keep the tossed salad and dressing separately in the fridge. Don’t add the dressing until before serving so it doesn’t get too soggy.
Just a few tweaks can make this carrot top salad work perfectly for you! Try these easy substitutions.
Pairs well as a side salad for lunch with any Vegan Sandwich.
Add a scoop to a plate along with Stuffed Butternut Squash for a rainbow of color and nutrition.
Enjoy with a Carrot Top Tabbouleh if you have lots of greens to use up.
Storing: This carrot salad will stay fresh in the fridge for 3-4 days. Serve cold.
Freezing: Due to the high water content of the vegetables in this salad, freezing is not recommended.
Yes! They are often forgotten as carrots are usually sold without the tops, but they are 100% edible and nutritious
You can use parsley, basil, or cilantro in place of carrot tops for this recipe.
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This Carrot Top Salad recipe takes the entire carrot and turns it into a chickpea salad with a zesty dressing made with carrot greens!
Prep Time 20 mins
Total Time 20 mins
Cuisine American, Western
Calories 162 kcal
Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
Add all the dressing ingredients to a bowl and whisk until combined (or put into a lidded jar and shake). Taste and adjust seasonings to your liking.
For the salad, add all ingredients to a large bowl, and toss to combine. Before serving, toss with the dressing – note that you might not need all of the dressing, so just add enough for your liking.
Calories: 162kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 250mgPotassium: 384mgFiber: 3gSugar: 6gVitamin A: 12632IUVitamin C: 13mgCalcium: 64mgIron: 2mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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