Asian Coconut Peanut Salad


Serves: 2

3 Tbsp Flying Olive Coconut Balsamic

¼ tsp ground ginger

¼ tsp garlic powder

1 Tbsp Flying Olive Sesame Oil

1 tsp peanut butter

½ tsp soy sauce

¼ tsp sugar, more to taste

1 Tbsp chopped fresh cilantro, plus 1 sprig for garnish

½ English cucumber, sliced thin

6 baby carrots or 1 large carrot, sliced thin

2 radishes, sliced thin

3 green onions, root end removed, whites only, sliced thin

1-2 tsp toasted sesame seeds or roasted peanuts, chopped


Whisk the Flying Olive Coconut Balsamic, ginger, garlic, Flying Olive Sesame Oil, peanut butter, soy sauce, sugar,and cilantro together in a small bowl.

Add the cucumber, carrots, radishes, and green onions to a larger salad bowl. Pour on the dressing and mix well. Sprinkle on the sesame seeds or peanuts, garnish with a cilantro sprig and serve.

Submitted by Barb L.