Ginger is a root that brings a warm, spiciness to your cooking. In addition to its delicious flavor, it is among the healthiest spices on the planet. Gingerol is the main bioactive compound in ginger, responsible for much of its medicinal properties. Most people know that ginger is great at reducing nausea but it also has powerful anti-inflammatory and antioxidant effects. It can ease exercise-induced muscle pain, lower blood sugar in Type 2 diabetics and lower cholesterol levels.
Ginger is sold in root form in the produce department or dried and powdered in the spice aisle. I like to buy the root. I store it in a freezer-safe ziplock bag in the freezer for up to 6 months. When I need ginger in a recipe, I grab the frozen root and grate the amount I need.
Ginger can be brewed as a tea, added to muffins, salad dressings or marinades. Try my Ginger Carrot Salad for a simple side dish that is a nice change from traditional coleslaw.
Ginger Carrot Salad
- 1 large apple
- 1 cup red cabbage (shredded)
- 1 bag shredded carrots
- ¼ cup golden raisins
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- ¾ tsp dried ginger or 2 tablespoons fresh grated ginger
- ½ tsp kosher salt
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Slice the apple into thin matchsticks. Add the apple, carrot and raisins to a large bowl and stir to combine
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Mix remaining ingredients together in a jar with a lid. Shake until well mixed
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Pour dressing over the apple, carrot mixture. Cover and place in the fridge for at least 30 minutes for the flavors to blend