Please approach this recipe loosely and make the salad your own by prepping your ingredients in whatever style is most appealing to you. This is the cold version–raw kohlrabi, carrots, citrus, and cooled cooked millet. You could also try roasting/frying up your kohlrabi–this creates a soft, creamy, caramelized texture–and plating over sautéed greens/carrots and warm millet. I’ve topped my refreshing medley in a turmeric-ginger-lemon-tahini dressing, pepitas, and shallots–but it would also be fantastic with an orange shallot vinaigrette or our creamy cashew vegan cheese sauce, sunflower seeds, and red onion quick pickles. Our herb scraps chimichurri and limey cabbage cilantro slaw are a couple extras that would play well with the existing flavor profile. And while we’re making this a Big Salad™, why not add some tofu or tempeh to the mix?
We want to see your creations! If you put your own twist on this, let us know. #closedloopcooking