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Good Coconut Oil Salad Dressings

Answered on August 19, 2014
Created August 30, 2012 at 5:18 AM

I'd like to start moving away from olive oil based dressings and would love advice on coconut oil dressings: What's the best way to stabilize the oil in liquid form so it works as a dressing? And what does this do for shelf-life and nutritional benefits? Anyone have any recipes?

Ae79a4cc9f9b155ded65f10ab8395a6d

(229)

on September 13, 2012
at 04:31 AM

I make my salad for work the night before. What I do is cook my chicken in 1 table spoon of coconut oil and when the chicken is cooked i put another table spoon in and then pour the oil and chicken on top of the salad I have made in my container. The oil will drain to the bottom and stick to everything on the way down giving all your salad the beautiful coconut flavor . Plus there is a bit on the bottom to eat by itself when your done. So Yum!

06c0ce9ada45c9680344e22e28b3960f

on September 09, 2012
at 11:13 AM

I didn't see anyone respond with using MCT oil. It makes a beautiful dressing - I use 1/2 olive, 1/2 MCT for my dressings and it is delicious. The olive oil provides the flavor :)

6120c989fd5b69f42a0834b69b87955b

(24553)

on August 31, 2012
at 06:49 AM

Yup, that's what happened when I made it ahead of time and it cooled a bit.

Ba99a15e6bf870b81286791617050593

(671)

on August 30, 2012
at 07:21 AM

Even if it's heavily diluted with vinegar/water/etc.? Or would that just render a vinegar salad dressing with a big hunk of coconut floating on top?

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5 Answers

1
0382fa263de4c83328dc34a56e25437f

on August 30, 2012
at 01:36 PM

My favorite dressing right now is coconut-oil-based: I warm it gently, add lime juice and apple cider vinegar to taste, some black pepper and a few drops of liquid stevia (which I do very well on, avoiding sugars like the plague right now, your mileage may vary). I also eat my greens at room temperature, partly because they taste better, and partly because if you serve coconut oil over cold greens, the coconut oil tends to re-solidify. Not so good.

1
Ae79a4cc9f9b155ded65f10ab8395a6d

(229)

on August 30, 2012
at 05:59 AM

Why do you want to move away from Olive Oil? It is just as much a healthy fat as Coconut Oil. I prefer to used extra virgin olive oil for my dressings.

Edit: Having said that I can eat coconut oil from the jar. So delicious :)

1
Ff1dbd6cecad1e69a8234fb2c2c5c5ed

(1409)

on August 30, 2012
at 05:54 AM

Temperature. Coconut oil is liquid above 24C, no way to make it liquid below that temperature. Shelf life for the oil only is very good, for a dressing it would depend on the other ingredients. Bacteria need water and love warmth.

0
E56b1ae7ca772ccd4f34a98b32495909

on May 13, 2013
at 06:21 PM

Thank you for posting. I recently stopped all oil from any bottle. Historically, people ate only lard, butter, and animal fats, but when bottled oils such as olive oil began to show up (full of free radicals, which result from oxidation when the oils are heated and expeller-pressed from the plants), occurrence of heart disease skyrocketed. I'm moving back to naturally-occurring fats, including cold-pressed coconut oil.

0
6120c989fd5b69f42a0834b69b87955b

(24553)

on August 30, 2012
at 06:16 AM

The only way I've made it work is to heat it up until it is liquid, and make just as much as I need for each salad. It like it, but it doesn't stay emulsified in the fridge the way other dressings would so you can't really make it ahead of time, and just pour it when you want it.

Ba99a15e6bf870b81286791617050593

(671)

on August 30, 2012
at 07:21 AM

Even if it's heavily diluted with vinegar/water/etc.? Or would that just render a vinegar salad dressing with a big hunk of coconut floating on top?

6120c989fd5b69f42a0834b69b87955b

(24553)

on August 31, 2012
at 06:49 AM

Yup, that's what happened when I made it ahead of time and it cooled a bit.

Ae79a4cc9f9b155ded65f10ab8395a6d

(229)

on September 13, 2012
at 04:31 AM

I make my salad for work the night before. What I do is cook my chicken in 1 table spoon of coconut oil and when the chicken is cooked i put another table spoon in and then pour the oil and chicken on top of the salad I have made in my container. The oil will drain to the bottom and stick to everything on the way down giving all your salad the beautiful coconut flavor . Plus there is a bit on the bottom to eat by itself when your done. So Yum!

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