While you can use the vegetable, herb, and flower pairings I recommend here, feel free to swap them with other produce. Purple kohlrabi is available in Sweden and the U.S. in many local farmers market, but you can trade for shaved raw beets or red cabbage. Try fresh asparagus, broccoli, or different color carrots for a change.

Try a mandolin to shave fennel, radishes, carrots, and kohlrabi to get thin slices. Don’t set it on the thinnest setting, as the vegetables can be so thin that they don’t hold up well.

Include whatever fresh herb you have available or prefer.

Try a variety of edible flowers, such as pansies, and the petals of lavender, calendula, roses, sunflowers, and nasturtium. You can even use the flowers from your herbs and vegetables, such as arugula, herb, squash, and radish flowers. Learn about edible flowers here.

Try serving this salad in a large round platter (18-2-inches). If you don’t have a large round platter, you can arrange a ring shape on a large rectangular or square platter, or wood cutting board.
While you don’t need to serve the salad dressing in a bowl in the middle of the ring, doing so preserve the daintiness of the salad, which can wilt quickly when dressed. Plus, it helps maintain the shape of the salad ring.