In a bowl, whisk together the ingredients for the zesty orange dressing and set aside.: The moment you start whisking you will smell the bright oils from the orange zest and the peppery warmth of fresh ginger , which signals the dressing is coming together. The texture should be smooth and slightly thick from the full fat canned coconut milk , with glossy olive oil or coconut oil suspended through the citrus, creating a sheen that will coat the roots. Use a small whisk or fork and brisk circular motions until you feel the dressing emulsify and the salt dissolves. You want the aroma to bloom, that citrus top note right away, and the ginger to be evenly distributed so you do not get a sharp ginger bite. One common mistake is under mixing, leaving the oil separated and making uneven pockets of flavor, so keep whisking until the mixture looks uniform.
Add desired amounts of each of the ingredients to a bowl and pour desired amount of dressing on top. Note that you can serve these bowls over a bed of spring greens or cooked rice, and can also add a variety of optional add-ins, such as chickpeas, avocado, and/or hard-boiled egg.: When you combine the shredded beets , kohlrabi , and carrots , notice how their surfaces glisten and how the shredded pieces nest together, creating a bed for the coconut and walnuts. Scatter the unsweetened shredded coconut and raw walnuts so you get crunchy contrast in every bite, and tuck the sliced red onion among the roots so its sharpness disperses and does not dominate. Pour the dressing slowly over the top and use a gentle folding motion to coat, watching for a light sheen rather than a puddle. The bowl should smell citrus forward with nutty undertones. A frequent error is overdressing, which can make the roots limp, so add the dressing incrementally and taste as you go.
Note that you can serve these bowls over a bed of spring greens or cooked rice: If you choose uncooked brown rice cooked and cooled first, the bowl becomes heartier and the rice soaks up some of the dressing, adding a pleasant, chewy base. For a lighter option, a bed of spring greens keeps the focus on the roots and adds leafy freshness. The contrast between the warm or room temperature base and the cool shredded roots creates an appealing temperature mix. Avoid serving on soggy greens; make sure any greens are well dried so the dressing does not dilute.
and can also add a variety of optional add ins, such as chickpeas, avocado, and/or hard boiled egg: Adding chickpeas introduces a creamy, nutty protein that pairs well with the coconut and walnuts, while sliced Avocado lends buttery viscosity that rounds spicier notes from the ginger . A sliced Hard boiled eggs adds rich yolk creaminess that makes the dish feel complete as a main meal. Add these items just before serving to maintain their texture and temperature. A typical slip up is prepping avocado too early, which discolors and loses its fresh flavor, so add it at the last minute.
