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
Scale
- 2 tablespoons grated fresh ginger*
- 2 tablespoons toasted sesame oil
- 3 tablespoons rice vinegar (also known as rice wine vinegar)
- 4 tablespoons GF soy sauce
- 3 tablespoons pure maple syrup (or adjust to taste)
- 1 tablespoon tahini
- 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
- 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!
