I was without virgin coconut oil for almost 5 months. How I did it, I have no idea.
Over the past few years it has become my go-to oil – for cooking, baking, to spread on toast. I finished up my last jar before the move in December, thinking I’d get more when I settled into the place. It’s hard to believe it has taken this long. I’m so glad to have it back in the kitchen, and I’m also happy to be able to offer you some for your kitchen too.
Tropical Traditions remains my favorite brand and I’ve done a few giveaways of their products on the blog before. I use their Gold Label Virgin Coconut Oil in my cooking, and aside from the past 5 months, you can always find the 32 ounce jar in my cabinet. Actually, it is even nicer to have around now that we’ve moved to the Bay Area. With the temperatures being more stable and the climate more mild, it always seems to be at the perfect consistency.
I love that this oil comes in small batches, handmade from family producers. If you haven’t checked them out, they have a lot of great products. I’m also a huge fan of their Coconut Peanut Butter. I’ve used coconut oil in many recipes on the blog and I’ve written about the science that convinces me to include it in my diet.
This time I decided to use it in something other than baked goods. In fact, I went a bit crazy with coconut. I love what we always called fried corn in my family, which was basically corn cut off the cob and skillet cooked in butter with onions and bell peppers. I took that idea and added some purple cabbage to make a slaw, and then doused it with some delicious coconut flavor.
Since coconut oil is solid at room temperature, I kept this salad warm. The crazy-with-the-coconut comes in with the dressing. I used coconut oil, coconut vinegar and coconut sugar.
This makes six servings, but I’m not going to lie. I’m pretty sure I ate three for dinner the night I made it. I absolutely love the flavors. I make a lot of recipes I enjoy, but many just don’t make the cut to be repeats in my kitchen. This one will be coming around again, and soon!
Warm Corn and Purple Cabbage Slaw with Coconut Dressing
1 tsp virgin coconut oil
½ medium onion, thinly sliced
3 ears of corn, kernels cut off the cob
½ medium red bell pepper, thinly sliced
1 small head purple cabbage, thinly sliced
3 tbsp coconut vinegar
1 tbsp virgin coconut oil, melted
1 tbsp coconut sugar
¾ tsp salt
½ medium onion, thinly sliced
3 ears of corn, kernels cut off the cob
½ medium red bell pepper, thinly sliced
1 small head purple cabbage, thinly sliced
3 tbsp coconut vinegar
1 tbsp virgin coconut oil, melted
1 tbsp coconut sugar
¾ tsp salt
Heat the teaspoon of olive oil in a large skillet or wok over medium-high. Add the onion and cook for 30 seconds. Add the corn and cook for 2 to 3 minutes, until the moisture evaporates and corn just barely begins to brown.
Add the red pepper and cabbage and toss to heat the cabbage through. Cook about 30 seconds. You want the cabbage to wilt a bit, but not color the rest of the dish. Remove from the heat.
In a small dish, whisk together the coconut vinegar, 1 tablespoon of coconut oil, coconut sugar and salt. Pour the dressing over the warm vegetables and toss to coat.
Serve warm. Makes about 6 servings.
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GIVEAWAY CLOSED
So I thought it was about time I give away some coconut oil to you again. And if you haven’t tried it, you are in for a treat! After 5 years of blogging, I’m not much for the bells and whistles of like me here or follow me there. I’m more interested in hearing from you. There are only two requirements to enter.
- First, subscribe to the Tropical Traditions Newsletter .
- Second, leave a comment here telling me your subscribed AND tell me in your comment what your most memorable experience is with coconut or coconut oil.
Was it during a trip abroad, or a favorite family recipe? I’ll start. My best memory with coconut is when we traveled to Ubud, Bali and enjoyed a walking tour of a local village. Our guide asked a farmer to climb an amazingly tall palm and cut us a coconut. They then showed us how to cut a spout from the skin and drink it from the coconut. Incredible experience.
I’ll only include valid answers with the required info in the random draw. Leave your comment by Wednesday, July 24th, 11:59 pm PST.
If you’d like to learn more about Tropical Traditions here are some helpful links so you can stay connected.
More from Tropical Traditions:
Win 1 quart of Gold Label Virgin Coconut Oil!
Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?
Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.
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And the winner is:
Meagan of Meagan’s First Kitchen (and you can see what has been keeping her away from the kitchen the past few months at Because Forgetting is Easy). Congrats Megan! Send me your address and I will pass it along to the folks at Tropical Traditions. Your Gold Label Virgin Coconut Oil will arrive soon!
Gorgeous Lori!
I love coconut oil and need to try their coconut peanut butter! My favorite coconut memory? A coconut dessert (from Babycakes actually) where you combine vanilla cupcakes with coconut oil and then back them into little cookies. AMAZING.
I am reading about coconut oil but have not tried it myself (sigh). I need to get with the program. The coconut dressing is a creative way to enjoy this slaw.
Very nice.
velva
this looks so good and love the color
It sound healthy and love the color combination!
I subscribed. I have not used coconut oil yet, though I’d like to try it. My husband does drink coconut milk though.
Love those pretty colors! And, I love finding more uses for coconut oil. I tend to forget about it as it gets lost behind other bottles, and then I get excited to use it again!
Oh Lori, such a nice and refreshing salad…I love the color and the flavor of it.
Hope you are having a great week 🙂
Jumping in! I subscribed!
Being at a higher elevation with dryer temps, I use coconut oil a lot as a lotion base to help keep my skin hydrated. Second favorite use is for frying eggs!
I subscribed to the news letter! I don’t have a memorable experience and I’ve never cooked with coconut oil. However, I use it on my baby after a bath and on his bottom to prevent diaper rash and it’s amazing 🙂
I think it looks as good as it must taste. Your food is always so beautiful and delightfully healthy apprearing. The recipes are really easy and good!
Fake Food Free is my favorite blog!
Love,
Ms. Whipple
Emily – That dessert sounds so good!
Velva – Yes! It is so great for cooking and baking.
Rebecca – Thank you!
Sonia – Thanks so much! I love purple food.
Diana – You would love cooking with it, especially if you already like the coconut flavor.
Lisa – I do that sometimes too!
Juliana – Thank you!
Thanks, Andrea! I love coconut oil eggs!
Meagan – You’ll love cooking with it! Congrats!
Thank you, Ms. Whipple! 😉 Hope you are doing well in that new home of yours.