The challenge to keep our diet full of diversity and variety is a little harder in the winter without access to all the fresh fruits and vegetable varieties from the local farms, markets and our own garden. But, even in the simple task of trying to stay healthy during the winter months when illness seems to run rampant, we choose to make our own flu-fighting salad dressing with as many different flu-fighting ingredients that we can find. Hopefully you enjoy it as much as we enjoy it. And hopefully you enjoy a season free from the flu.
You Don’t Have To Get Sick
Every year, the flu season comes in late fall and lingers through the winter. And it seems like every year, the flu vaccine is less and less effective at protecting against the flu. But that doesn’t mean we have to resign ourselves to getting sick. This flu-fighting winter root salad dressing is full of anti-viral and anti-bacterial compounds to help you fight off any sickness that comes your way. And, it tastes so much better than any medicine could. Garlic, onions, horseradish, and ginger are the main ingredients steeped in cider vinegar.
This past flu season, the 4 local school districts near our home closed their doors because of the prevalence of influenza. So many students and teachers were sick that they cancelled all classes and events. Our neighborhood school closed for a whole week!
This year, influenza is just starting to show up in our community. So, I am chopping the roots in the hopes of warding off the flu and other sickness with good healthy food as medicine. No guarantees of course, but it certainly can’t hurt. Of course it helps that the whole family loves to use this dressing on their baked potatoes and salad. Healthy and delicious!
Winter Root Salad Dressing Recipe
This dressing is great on salad, baked potatoes, freshly baked bread, or even added to a stir fry or soup.
- 1.5 cups raw onion diced
- 1.5 cups raw garlic cloves diced
- 1 cup fresh ginger root diced
- 1 cup fresh horseradish root diced
- 1 bunch parsley chopped fine
- 1 bunch cilantro chopped fine
- small handful fresh thyme chopped fine
- small handful fresh rosemary leaves chopped fine, stems removed
- 1 inch fresh tumeric root chopped fine
- 1 cayenne pepper placed in jar, optional
- raw cider vinegar to cover
After preparing ingredients, mix all ingredients together except for the cider vinegar and the cayenne pepper. Or, for the look in the picture, keep the ingredients separate.
Once everything is well mixed together, press the mixed ingredients into a 2 quart canning jar. If you want to have more vinegar, then you could use a larger container. I prefer the 2 quart jar.
Add the cayenne pepper on top. (If desired)
Pour the cider vinegar over the top of the mixed roots and herbs until covered. Screw the lid onto the jar and shake well.
I usually allow the mixture to soak for 1 week before using, to get the best flavor in my vinegar.
You could add radishes to the mix too for some red color. I know some friends that strain out the vegetables and just use the flavored vinegar mixed with olive oil as a dressing. We use the vinegar and vegetables together. Mixed in a dressing like this with a little olive oil even makes it easy to eat all that raw garlic, horseradish and ginger!
At One Thousand Foods we wish you a winter of food diversity and a season free from the flu!