Fire Cider Vinaigrette Slaw
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Make this vinaigrette using folk remedy ingredients making a spicy, sweet and sour fire cider slaw that not only tastes good but can help boost immunity.
What is Fire Cider Vinaigrette?
Fire cider vinaigrette is a sweet and sour dressing with a heated kick! Sweet, sour, bitter and spice root ingredients are what make up this vinaigrette. Some ingredients include fresh roots of horseradish, ginger, and turmeric, cayenne pepper, lemon juice and zest, apple cider vinegar, garlic, honey, olive oil, pepper and a few other added ingredients.
A Brief History on Fire Cider
Fire cider is a heated herbal tonic or tincture that is thought to provide health benefits in boosting immunity and improving well-being. It was created by herbalist Rosemary Glastar in the late 70’s with ingredients based on folk medicine remedies. It’s normally a concoction of apple cider vinegar, horseradish, ginger, garlic and onion yet there are many different versions these days.
Fire Cider Vinaigrette Slaw Recipe
Fire Cider Vinaigrette Ingredients:
- 2 Tablespoons Apple Cider Vinegar (with the Mother)
- 2-inches ginger root peeled and sliced
- 2-inches horseradish root peeled and sliced
- 1 turmeric root peeled and sliced
- 2 garlic cloves peeled and sliced
- 1/4 teaspoon cayenne pepper
- 1 lemon (zest and juiced)
- 1 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground pepper
- Pinch of salt
- 1 1/2 Tablespoon extra virgin olive oil
- 3 Tablespoons raw honey
Slaw Ingredients:
- 1 small red cabbage
- 2 medium sized carrots
- 1 fresh medium sized red beet cooked
- 1/2 red onion sliced thin
Fire Cider Vinaigrette Instructions:
I usually make the vinaigrette at least 24-hours in advance just so the ingredients can mingle and infuse. The longer the concoction infuses the more robust the flavor. Now, place all the Fire Cider ingredients into a small container (I used an 8oz regular mouth canning jar with this plastic lid. It is very important to use a plastic lid as the vinegar will rust regular tin lids). Once all ingredients are in the jar put lid on, shake and set aside until ready to use.
Slaw Instructions:
This recipe was made using this time saving food processor that does it all (grates cabbage, julienne cuts the carrots and cooked beet and slices the onion in seconds). Using any other means of preparing the slaw ingredients may vary in time.
Grate cabbage, julienne carrots and beet and thinly slice red onion. Place all slaw ingredients into a large bowl. Then strain the fire cider vinaigrette and pour over cut vegetables stirring to combine. Transfer ingredients into a serving bowl, cover with a lid or plastic wrap and refrigerate for at least 2-hours or overnight.
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Fire Cider Vinaigrette Slaw
A vinaigrette recipe using folk remedy ingredients. This spicy, sweet and sour fire cider slaw tastes good and can aid to boost immunity.
Ingredients
Fire Cider Vinaigrette Ingredients
- 2 Tablespoons Apple Cider Vinegar (with the Mother)
- 2 inches ginger root peeled and sliced
- 2 inches horseradish root peeled and sliced
- 1 turmeric root peeled and sliced
- 2 garlic cloves peeled and sliced
- 1/4 teaspoon cayenne pepper
- 1 lemon zest and juiced
- 1 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground pepper
- Pinch salt
- 1 1/2 Tablespoons Extra virgin olive oil
- 3 Tablespoons raw honey
Slaw Ingredients
- 1 small red cabbage
- 2 medium carrots
- 1 fresh red beet
- 1/2 red onion sliced thin
Instructions
Fire Cider Vinaigrette Instructions
-
I usually make the vinaigrette at least 24-hours in advance just so the ingredients can mingle and infuse. The longer the concoction infuses the more robust the flavor. Now, place all the Fire Cider ingredients into a small container (I used an 8oz regular mouth canning jar with this plastic lid. It is very important to use a plastic lid as the vinegar will rust regular tin lids). Once all ingredients are in the jar put lid on, shake and set aside until ready to use.
Slaw Instructions
-
This recipe was made using this time saving food processor that does it all (grates cabbage, julienne cuts the carrots and cooked beet and slices the onion in seconds). Using any other means of preparing the slaw ingredients may vary in time.
Grate cabbage, julienne carrots and beet and thinly slice red onion. Place all slaw ingredients into a large bowl. Then strain the fire cider vinaigrette and pour over cut vegetables stirring to combine. Transfer ingredients into a serving bowl, cover with a lid or plastic wrap and refrigerate for at least 2-hours or overnight.
