A tasty asian salad dressing that makes the taste buds happy.
  • Rating

    Rate me!
  • Yield

    Serves 2
  • Equipment

    None

Recipe Directions

Mix all ingredients with a spoon and drizzle over salad. Make sure you eat it right away, and do not refrigerate it….the coconut oil gets hard. You can also substitute the coco oil for olive oil!!

LivingLotus's Thoughts

A tasty asian salad dressing that makes the taste buds happy.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

I always eat mine right away, so it is definitely a good idea to eat it soon after making, and not to refrigerate it. I get cold-pressed raw virgin coconut oil made by NOW. I also use another great kind...which I am about to open up soon, made by Premier Research Labs. In my opinion, that one is the best. Neither one of those is hard at room temp.

0 votes
+
Vote up!
-
Vote down!

oh wow I totally spelt there wrong, that is not like me at all...had to correct myself.

0 votes
+
Vote up!
-
Vote down!

The only cocobut oil I have is hard at room temp....is this dressing served warm? And if so does it get hard at all if you don't eat it quickly enough?? Is their an oil that is liquid at room temp that I do not know about?? I am still very new to this!

Leave a Comment