Coconut-Ginger Dressing
If you’re a fan of vinaigrette dressings, you’ll like this tangy salad dressing made with coconut oil, lime, and ginger.
Tag: salad dressing
Coconut Oil, Vinegar Salad Dressing
Author’s Note – Although coconut oil sets up when cooled, I’ve found a way to use it as a salad dressing! This dressing is subtle and delicate and complements the taste of the salad components without overpowering them. Delicious!
Garlic Vinaigrette
Garlic Vinaigrette
Ingredients:
- 4–6 cloves of garlic
- 1/4 cup coconut oil, liquefied
- 1/4 cup fermented, organic soy sauce
- 1/4 cup coconut water vinegar
- 1/4 cup olive oil
Directions:
Finely mince garlic cloves and whisk together with the rest of the ingredients. Store in a glass jar and shake or whisk well before each serving. Keep at room temperature and do not refrigerate. Enjoy over your favorite salad!
Note: The longer this dressing sits, the stronger the garlic flavor will be. You may want to strain the garlic out after two to three days, or just let it “pickle” in the dressing.
Recipe submitted by Sarah, Milwaukee, WI.
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