This spiced carrot salad is called “Korean carrots” all through Russia and the former Soviet republics – I don’t know if it really is korean carrot, though! I got the recipe from a pal who lived in Russia for a few years and came back with a variety of mouthwatering recipes.

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1 cup carrot high greens (from about four – 6 carrots) washed, see step 1

1 cup contemporary 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