Baby Carrot Green Salad

Caramelized baby carrots served with carrot greens, pomegranate pearls, corn kernels and a delicious dressing This is a Sanjeev Kapoor exclusive recipe.

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Baby Carrot Green Salad

Main Ingredients Baby carrots, Fresh carrot greens
Cuisine Fusion
Course Salads
Prep Time 16-20 minutes
Cook time 0-5 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Baby Carrot Green Salad

  • 10-12 Baby carrots boiled with salt
  • as required Fresh carrot greens
  • 8-10 Fresh edamame boiled
  • 1 teaspoon Castor sugar
  • 1 tablespoon Butter
  • 2 tablespoons Apple cider vinegar
  • 1 teaspoon Dijon mustard
  • to taste Salt
  • to taste Black peppercorns crushed
  • 1 tablespoon Olive oil
  • as required Pomegranate pearls
  • as required Boiled corn kernels


  1. Shell the edamame and keep them in a bowl.
  2. Heat a non-stick pan, add baby carrots, sprinkle sugar over them and mix. Add butter and toss. Cook till the sugar caramelizes and the carrots are well coated.
  3. Take apple cider vinegar in a large bowl, add Dijon mustard, salt, crushed black peppercorns and olive oil and blend with an electric blender.
  4. Snip a few fresh carrot greens and spread them in the centre of a serving plate. Place caramelized baby carrots, edamame, pomegranate pearls and corn kernels over them Drizzle the dressing on top and serve immediately.