Nash’s Triticale Winter Salad


Recipe by Chef Mike Shethar of Nash’s Organic Farms


  • 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.
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2 Responses to “Nash’s Triticale Winter Salad”

  1. Zachary D. Lyons Says:

    I think the fine folks from Nash’s are hoping you will buy some of Nash’s Best Carrots and juice them yourself. They are among the sweetest carrots I’ve ever encountered, and they have some nice, big ones that are perfect for juices. And juicing your own carrots means you control what goes in and whether is gets pasteurized.

  2. marketmgmt Says:

    Where do I get carrot juice?

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