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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


  1. 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.

  2. 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. 

  3. Add the cayenne pepper on top. (If desired)

  4. Pour the cider vinegar over the top of the mixed roots and herbs until covered. Screw the lid onto the jar and shake well.

  5. I usually allow the mixture to soak for 1 week before using, to get the best flavor in my vinegar.

Recipe Notes

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!