A tasty asian salad dressing that makes the taste buds happy.
2 tablespoon Nama Shoyu
2 tablespoon Coconut Oil
1 tablespoon Tahini
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!!
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.
oh wow I totally spelt there wrong, that is not like me at all...had to correct myself.
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!