Garlic Vinaigrette

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4-6 cloves of garlic
¼ cup coconut oil – liquefied
¼ cup fermented organic soy sauce
¼ cup coconut water vinegar
¼ cup olive oil

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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Published on April 4, 2008

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2 Comments

ricew118 December 21, 2015 at 1:00 pm - Reply

How to get your VCO to remain liquefied? Does the vinegar do the trick? Good replacement for soy sauce?

Sarah April 5, 2008 at 7:47 pm - Reply

This dressing is very simple and so easy to whip up in a few minutes! I would recommend to leave the garlic in the dressing, it really gives it a nice flavor, and is not over powering.

Garlic Vinaigrette