Featured: Cooking with Coco Pt. 2

Here is a wonderful post from our friends over at Nina Dunedin!

People may often think of coconut oil as being ‘sweet.’ However, she quite lends herself to being savory. This week we prepared a bright and textural vinaigrette with Conscious Coconut oil.
This hearty vinaigrette is inspired by one of my favorite dressings as a young child. My parents used to take me to a traditional Japanese restaurant starting at a young age; surely the reason I have adored sushi for almost 20 years. One of my favorite items to order was simply a green salad with ginger dressing. This wasn’t just any ginger dressing, it had bite yet carried a sweetness and texture unlike others I had had before. When the greens were finished, I always tilted the bowl at my lips to drink any remaining dressing.
This vinaigrette is delicious simply with seasonal bitter and salad greens as well as tossed with roasted vegetables.

Carrot Ginger Vinaigrette
3 Medium organic carrots, grated
2 Small to Medium Gala apples, small diced
1″- 2″ piece of ginger, skinned and chopped
2 Tbl Champagne vinegar
4 Tbl rice vinegar
1 Tbl orange blossom honey
the juice of 1 organic lemon
1/2 tsp of salt + more to taste
1/2 Tbl dijon mustard
1/2 c fresh squeezed orange juice
3 Tbl Concious Coconut oil

Combine all ingredients in a food processor, except coconut oil.
Puree’ completely and then slowly pour in coconut oil.
Store in your refrigerator for up to 1 week in an air tight container. This recipe fills about 1 Pint sized Mason Jar.