Nash's Triticale Winter Salad

Recipe by Chef Mike Shethar of Nash's Organic Farms Ingredients

  • 1 package of Nash's Triticale, fully cooked
  • 1/2 head green Savoy cabbage, shaved
  • 1/2 head red Savoy cabbage, shaved
  • 4 medium rutabagas, julienned or diced
  • 6 small Jerusalem artichokes, halved and sliced
  • 4 medium purple turnips, sliced
  • 4 ounces of carrot juice
  • 1 ounce of rice wine vinegar
  • salt & pepper to taste


  • Soak triticale overnight, then cook like you would rice.
  • Mix carrot juice and rice wine vinegar together, then add vegetables and triticale.
  • Chill and serve.