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Fire cider vinaigrette slaw recipe

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.

Course Salad
Cuisine American
Keyword acv, apple cider vinegar, beets, cabbage, folk remedy, ginger, honey, horseradish, tincture, tonic, turmeric
Prep Time 30 minutes
Cook Time 0 minutes
Refrigerate 2 hours
Total Time 2 hours 30 minutes
Servings 6 people
Author jettskitchen.com

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

  1. 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

  1. 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.