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)
- 2 tablespoons GF low-sodium soy sauce
- 3–4 tablespoons pure maple syrup or light corn syrup (adjust to taste)
- 2–3 tablespoons 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!
10 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
Just made this and it turned out great. I added a little extra tahini and soy sauce to my preference.
Thank you so much for your comment!!
Best,
Rachel
Yum
I have used this recipe a couple of times for salad and then once to marinate salmon. I found that my tahini was a little on the bitter side so I used more maple syrup. Tasted even better after a day. Very good dressing.
Hi Ed!
I’m so happy to hear from you, and really appreciate you taking the time to comment. Love the feedback about the recipe for salmon. I hope to hear from you again. Please stay in touch.
Best,
Rachel
I’m obsessed with this dressing! I love being able to eat salad again!
The dressing is very separated in the jar (light colored thickness in the middle and dark liquid on the outside). Shaking the jar doesn’t help. Am I doing something wrong? (Still tastes amazing, though!)
Hi Lindsey,
Thanks for your comments! Did it blend up well at first? Once the oils are chilled they may be more difficult to get back into the emulsion, since no artificial emulsifiers are added. The oils in the dressing and tahini would be partially solidified and may stay separated. Hope that helps!
It will still be fine to consume, within about 5 days.
Warmly,
Rachel