In time for spring: Chef Matt’s Lime Coconut Dressing

by SARA on April 18, 2011

coconutHere in New York, we’re finally getting some hints that spring, in fact, exists. (Thank goodness. I was starting to wonder.) That in mind, I can’t think of a better post for today than this one. Of late, I’ve been hooked on coconut water. It’s just sweet enough, and the quenching electrolytes make it perfect for after the gym. I’ve also had this New York Times piece on my brain. According to the research it cites, the cholesterol problems associated with coconut oil consumption appear to be restricted to the partially hydrogenated variety.

Given how common coconut oil is in vegan cooking, I got curious–and asked Svelte’s Chef Matt Downes if he could come up with a fun, easy recipe to give me a sense of what all the fuss is about. The dressing he came up with was perfect. Seasonal and refreshing, but also rich and spicy. Recipe follows. To keep you company as you read I highly recommend you click through this link and press “play.”

Chef Matt’s Coconut Lime Dressing

1 Tbl agave
2 Tbl tamarind paste
¼ cup coconut oil
¼ cup coconut water
3 Tbl rice vinegar
2 Tbl lime juice
1/8 tsp sea salt
1/8 tsp freshly grated nutmeg
pinch of cayenne pepper

Place agave and tamarind in a bowl and whisk together. Slowly whisk in the coconut oil to emulsify. In a separate bowl, whisk together the remaining ingredients. Slowly whisk the vinegar mixture into the oil mixture until well combined.

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