Summary

Ingredients

• 125 g almond butter
• 75 g coconut oil
• 75 ml orange juice
• 1 teaspoon, heaped with cinnamon
• 1 tablespoon vinegar
• 2 teaspoons, heaped curry powder
• 1 tablespoon soy sauce
• 1 teaspoon, heaped salt

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Instructions

1. Heat the coconut oil so that it becomes liquid. Mix all ingredients together well with a mixer, hand blender or blender.
2. The dressing goes very well with grated sweet potatoes or carrots. Here you can mix in a few more raisins. I also find it very tasty mixed with grated kohlrabi and apple.
3. The quantities of cinnamon, curry and salt can of course be varied according to your own preferences.
4. You should let the finished salad soak through. That could easily be several hours.
5. The finished dressing stays in the refrigerator for several weeks (where it is set by the coconut oil), which is why I like to prepare it in advance.