Have you ever had a salad at a Japanese or Asian restaurant?
I’m talking about the kind with the thinly sliced carrots and chopped lettuce, topped with a super flavorful ginger dressing.
That’s the one! Did you wish you could make that dressing at home? I did.
So, now we all can.
My low-FODMAP Sesame and Ginger dressing is creamy, smooth, sweet, and so delicious. It will be one of your absolute favorite dressings, guaranteed.
I love this Sesame and Ginger Dressing on veggies, but also enjoy it with grilled salmon, chicken, or as a topping for rice or French fries.
I even eat it straight from the spoon. Not kidding.
Notice that I use garlic infused oil in this recipe, but not actual garlic. Infused oils are OK to consume on the low-FODMAP diet, since the garlic is not ‘soluble’ (absorbed) in the oil base. Read more low-FODMAP Diet Tips in my Top 11 Tips and Tricks for the low-FODMAP diet that no one ever tells you!
You may also love my:
- Low-FODMAP Thousand Island Dressing
- Low-FODMAP Asian Peanut Dressing
- Low-FODMAP Balsamic Grilled Vegetables
- Low-FODMAP Southwest Salad and Dressing
- Low-FODMAP 4 Dressing, Sauce and Dip recipes (Ranch, No-honey Dill, Special and Sukiyaki)
- Low-FODMAP ‘Copycat’ Trader Joe’s Almond Butter Turmeric Dressing
Or check out over 500 more low-FODMAP recipes on the blog! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP & Gluten-free Sesame & Ginger Dressing, Marinade or Dip
The best dressing for any salad, marinade for your chicken, or dip for your veggies. Low-FODMAP Sesame & Ginger dressing will have you hooked from the first taste. Gluten-free, vegan, and IBS-friendly.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 ounces 1x
- Category: Dressing, Dip
- Cuisine: Japanese, Asian
- Diet: Gluten Free
Ingredients
- 2 tablespoons grated fresh ginger*
- 2 tablespoons toasted sesame oil
- 3 tablespoons rice vinegar (also known as rice wine vinegar)
- 4 tablespoons GF low-sodium soy sauce
- 3 tablespoons pure maple syrup or light corn syrup (adjust to taste)
- 1 heaped tablespoon tahini (adjust to taste)
- 1 tablespoon garlic-infused oil*
- 2 tablespoons olive oil or avocado oil
Instructions
- Combine all ingredients in a bowl or shaker glass until smooth, or use a small blender to mix well
- Taste, and adjust to your preference (add more tahini, maple syrup, etc)
- Store in refrigerator for 5-7 days
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- Yield: 8 ounces, about 8 servings. Serving size: 2 tablespoons
- Chef’s Tip: Keep fresh ginger in the freezer, and you never have to worry about this ingredient spoiling. Just grate it frozen!
- You can substitute 1/2 teaspoon ground ginger for the fresh ginger, but it will have slightly less robust flavor
- Do not select a ‘seasoned’ rice vinegar variety as that will contain extra sugar
- Tahini is a sesame seed paste, it has a rich and delicious flavor
- See above content regarding tolerance of infused oils on the low-FODMAP diet!
4 Responses
Just made this- u was so excited to find this recipe. It doesn’t taste anything like the soy ginger dressing I have had and it doesn’t look like it either. It has a very dark color and the texture is not at all the same. Not edible
Hi Jen,
Sorry you didn’t like the dressing. It is a sesame ginger dressing, I hope you used the tahini paste in the recipe, as it makes the whole flavor, and would add to the lighter color. I have used versions of this recipe in my books as well and they are very popular, so I am uncertain what went wrong. Thanks for your comments,
Rachel
disagree
I have been making this recipe every other week or so since September, and I love it. I do tend to add more tahini, and my soy sauce is very light, so it does look pretty similar to the photos. I absolutely love it on salads, chicken, and sometimes rice.
Hi Laura,
Thanks for your review! I am so glad to hear from you.
Have a great day,
Best,
Rachel