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I grew up eating certain versions of traditional American salads, like most of you. My mom had one way of making cole slaw, for instance, always with celery seeds. We loved it and looked forward to the familiar favorite. When she made carrot salad it was always with pineapple, canned and crushed, as well as raisins and something creamy. I shudder; but it was probably Best Foods mayonnaise.
I only like aioli (sorry to be a snob). Even the word mayonnaise is hard for me to type and I get all tense. (It was actually the original thing my husband and I bonded about when we first met, lol– but I digress.)
The point is coconut manna is an exciting dressing component instead of the dreaded m word. I got the idea this weekend to make a dressing with it– creamy, sweet, caramel-y, perfect for carrot salad! (And it provides an egg-free and dairy-free alternative.)
I am not like my mom when it comes to salads. I always make new ones and create new fun dressings. I can’t help it. I can’t be boxed into doing it the same way twice.
But this is a new family favorite; so I will repeat it!
I added goji berries. You can also stud yours with raisins or currants. Yum.
Several other ingredients go into making this dressing healthy and lovely: turmeric, fresh ginger root, honey, parsley. You’ll love it. And it feeds a crowd or offers lots of leftovers. It’s also great for picnics or lunches.