Carrot and Garlic Scape Salad
Bright spring salad with garlic scapes, carrots, cumin and pomegranate molasses. Quick, vegan, and best served chilled.
Garlic scapes are the twisty green tops of young garlic that would eventually become the flowers if they weren't cut off. They are available for a brief time at spring farmer's markets.
- Use seasonal garlic scapes for a mild garlicky crunch with blanched matchstick carrots.
- Quick cook: boil carrots 3-4 minutes, sauté scapes with spices, chill and toss with pomegranate molasses.
- Finish with scallions and a drizzle of olive oil and molasses for a tangy, fresh salad.
Spices
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Preparation Instructions:
Slice carrots into matchsticks. Place in a pot with water to cover by 2 inches. Add the dried mint. Bring to a boil, boil 3-4 minutes, drain and reserve.
Chop garlic scapes and put with boiled carrots and olive oil in a pan. Add cumin and aleppo pepper and saute 5 minutes. Remove to a bowl and chill.
When cold, toss with 1 tablespoon pomegranate molasses. Arrange on serving plates, scatter scallions on top of each serving, and drizzle with olive oil and remaining pomegranate molasses.
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Frequently Asked Questions
What are garlic scapes and where can I buy them?
Garlic scapes are the curly green flower stalks from young garlic plants. They appear briefly in spring at farmers markets and some grocery stores. If you cannot find them, green garlic, chives, or scallions can work as milder substitutes.
How do I prep garlic scapes for this salad?
Rinse scapes, trim any tough tips, and cut into about 1 inch pieces. If a scape is thick, halve it lengthwise so it cooks evenly.
Can I use raw garlic scapes instead of sautéing them?
Yes. Raw scapes are brighter and more pungent. Slice them thin and toss with the carrots and dressing. Sautéing softens them and mellows the flavor if you prefer a gentler taste.
What can I use instead of pomegranate molasses?
Use a balsamic reduction, store bought pomegranate syrup, or simmer pomegranate juice with sugar until syrupy. A mix of lemon juice, a little honey, and a splash of balsamic also makes a quick substitute.
How long should I cook the carrots?
Boil matchstick carrots for 3 to 4 minutes until tender but still slightly crisp. Drain and cool before combining with the scapes.
Can I make the salad ahead and how do I store leftovers?
Yes. Chill the salad for up to 2 days. For best texture, keep the pomegranate molasses and extra oil separate and add them just before serving. Dressed leftovers will keep 2 to 3 days.
Is this salad vegan and gluten free?
Yes. The recipe is vegan and gluten free as written. Check any substitutions or packaged sauces to be sure they meet your dietary needs.
How do I adjust the spice level or flavor profile?
Use 1/2 teaspoon Aleppo pepper for mild heat or up to 1 teaspoon for more spice. Swap in red pepper flakes or smoked paprika if needed. Add more cumin for earthiness or a squeeze of lemon for brightness.
What are garlic scapes and where can I buy them?
Garlic scapes are the curly green flower stalks from young garlic plants. They appear briefly in spring at farmers markets and some grocery stores. If you cannot find them, green garlic, chives, or scallions can work as milder substitutes.
How do I prep garlic scapes for this salad?
Rinse scapes, trim any tough tips, and cut into about 1 inch pieces. If a scape is thick, halve it lengthwise so it cooks evenly.
Can I use raw garlic scapes instead of sautéing them?
Yes. Raw scapes are brighter and more pungent. Slice them thin and toss with the carrots and dressing. Sautéing softens them and mellows the flavor if you prefer a gentler taste.
What can I use instead of pomegranate molasses?
Use a balsamic reduction, store bought pomegranate syrup, or simmer pomegranate juice with sugar until syrupy. A mix of lemon juice, a little honey, and a splash of balsamic also makes a quick substitute.
How long should I cook the carrots?
Boil matchstick carrots for 3 to 4 minutes until tender but still slightly crisp. Drain and cool before combining with the scapes.
Can I make the salad ahead and how do I store leftovers?
Yes. Chill the salad for up to 2 days. For best texture, keep the pomegranate molasses and extra oil separate and add them just before serving. Dressed leftovers will keep 2 to 3 days.
Is this salad vegan and gluten free?
Yes. The recipe is vegan and gluten free as written. Check any substitutions or packaged sauces to be sure they meet your dietary needs.
How do I adjust the spice level or flavor profile?
Use 1/2 teaspoon Aleppo pepper for mild heat or up to 1 teaspoon for more spice. Swap in red pepper flakes or smoked paprika if needed. Add more cumin for earthiness or a squeeze of lemon for brightness.
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