Low-FODMAP & Gluten-free Sesame & Ginger Dressing, Marinade or Dip

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

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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.

• Author: Dr. Rachel Pauls
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 8 ounces
• 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 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

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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!

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