Spicy Coconut Dressing
A perfect balance of refreshing warmth from the red pepper flakes, and a snappy sweetness from the balsamic vinegar. Try it over a salad topped with grilled shrimp.
Ingredients
½ cup coconut milk
4 mint leaves
2 scallions
2 tablespoons Dijon Mustard
½ teaspoon Kirmizi Aci Biber (roasted red pepper flakes available at The Olive Scene)
1 teaspoon honey (Liokareas Greek Honey available at The Olive Scene)
½ teaspoon coarse salt
¼ teaspoon black pepper
Instructions
Toss all ingredients in a food processor and process until smooth—if too thick, add additional vinegar.
Drizzle lightly over a salad and toss. Do not over dress the salad.
-
Cover and refrigerate any unused dressing and use over roasted vegetables, as a dip or any hearty salad.