With summer in full swing of course I’m craving all the things that I can’t have: burgers, ice cream, watermelon, corn-on-the-cob, etc. And of course I’ve been miserable about it all up until these last few days when I discovered a few new summer season recipes and foods that I can actually eat:). Hooray!! Woot Woot! Yes those are bells and whistles going off.
Not only did I recently discover some chicken hot dogs at my local organic food market with nothing but a few AIP approved seasonings in them but I also finally made a creamy dressing that I can use as coleslaw dressing. I’ve been experimenting for a while now with coleslaw dressing and I finally found a combo that works for me. I will continue to work on it and will update this if something amazing happens, but for now, I’m happier with things.
Before we get to the main event let me just say this: This will not taste like the mayo, mustard, vinegar laden combo you are used to because it has none of those ingredients. If you don’t have food sensitivities or special diet needs and are just looking for a healthy alternative to mayo or dressing then there are other options you might be happier with. This dressing is for those who cannot consume sugar, vinegar, dairy, seed-based spices (mustard), etc. Basically anyone like myself following a strict candida and autoimmune diet. I’m not saying this dressing isn’t good, but it’s only as good as I can make it without having any of the ingredients that normally go into creamy coleslaw dressing. And for those of you who can finally add another dish to your dwindling diet of allowable foods, this one’s for you.
- 2 tablespoons of liquid coconut oil (Use liquid oil, not coconut oil that's just been melted - see link below)
- 1 tablespoon of olive oil (virgin or extra virgin is tastier)
- juice of half a lemon (about 2 tablespoons)
- 4 tablespoons of chilled coconut milk or coconut cream
- 2 teaspoons of coconut butter (aka coconut manna) *optional but it's best when added to coconut milk as it helps thicken the dressing but if coconut cream it can be left out. Just add another tablespoon of coconut cream.
- ½ teaspoon homemade celery salt (made with celery leaves not seeds). If you do not have homemade celery salt then add Himalayan crystal salt (4 turns of the grinder or about ⅛ teaspoon)
- Black pepper (4 turns of the grinder or about ⅛ of a teaspoon)
- Prep: Open a can of coconut milk or coconut cream, stir it up well, and pour into a fridge safe container and chill until cold. If your coconut butter is quite hard then put the jar into a bowl of hot water until it is softer. The coconut butter is optional but is better with the milk as it helps to thicken the dressing. It's not necessary with the coconut cream
- Add all ingredients to a bowl and mix them up. You can mash up the coconut butter with a fork and when added to the other ingredients helps to soften it and then keep mashing it until it's combined.
- You want to use cold canned coconut milk or coconut cream. You can use a can that's been in your fridge for a bit but not so cold that the milk fat hardens and it's difficult to stir. It will be too lumpy / grainy and will not produce a good result. If you make your own coconut milk then you just don't want it to be thin and runny. Cold coconut milk from a can gives it perfect consistency. In fact I tried it with my own homemade coconut milk and it didn't turn out the same.
- It is best when made and eaten fresh.
This dressing is enough for one decent sized salad or two small salads (2 cups of salad mix). You want to use liquid coconut oil, as it’s lighter tasting and best for salad dressings. You can make this without the homemade celery salt but you will need to add Himalayan salt (it is better with the homemade celery salt). Other than that don’t skip any of the other ingredients as it will not taste even close to what it should be. Make sure your coconut milk and coconut butter measurements are very full, as you don’t want it to be too oily / lemony. You can keep the rest of the coconut milk in the fridge for a few days after and keep using it for this dressing or you can use it to make ice cream or a milkshake like I will be posting about in the next few days:). Yes that is me grinning from ear to ear.