Spicy Immunity Slaw is a variation of the Spicy Korean Carrots, which are aways a hit at my house. One day, I got bored of always making the same carrot salad and added some spring radishes, leeks and other veggies to my spicy mix. Garlic, ginger and onions, combined with raw honey and apple cider vinegar make a strong immunity-enhancing salad. I love feeding my family this spicy salad in the spring, as the remaining cold and flu viruses like to still linger in the air.
The flavor is absolutely addicting and those that like spicy foods, garlic and kimchi will surely appreciate Spicy Immunity Slaw. the slaw is better made in large amounts and eft in the refrigerator, to be eaten over the course of five days. This way it ha a chance to ferment and further develop favor.
Recipe amounts are not set in stone. Putting in more radishes and less cabbage, or more leeks and less cucumbers results in a fine slaw, as well. The key is the right balance between the spicy, the sweet and the sour flavors in the slaw. Always taste your Spicy Immunity Slaw to make sure the balance is perfect to your taste
Spicy Immunity Slaw Recipe
By April 16, 2017Published:
- Prep: 10 mins
Spicy Immunity Slaw is a variation of the Spicy Korean Carrots, which are aways a hit at my house. One day, I got bored of …
- 3 cups Shredded carrots
- 3 cups Shredded cabbage
- 3 medium Cucumbers sliced
- 1 medium Leek sliced
- 5 medium Radishes sliced
- 1/4 medium Onion diced
- 8 tablespoons Raw apple cider vinegar
- 2 teaspoons Sea salt
- 1 teaspoon Red pepper
- 1 teaspoon Paprika
- 1/8 teaspoon Cayenne pepper
- 2 tabespoons Grated fresh ginger
- 1/4 cup Diced dill
- 2 teaspoons Coriander seed powder
- 8 tablespoons Extra virgin olive oil
- 8 cloves Garlic diced
- Combine al ingredients together in a large bowl.
- Leave in the refrigerator, covered, for 4-8 hours to develop flavor.