- 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
Published on April 4, 2008