This spiced carrot salad known as “korean carrot carrots” all through Russia and the previous Soviet republics – I don’t know if it actually is Korean, though! I bought the recipe from a friend who lived in Russia for a couple of years and came back with quite a few mouthwatering recipes.

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1 cup carrot prime greens (from about 4 – 6 carrots) washed, see step 1

1 cup fresh 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

Instructions