Low FODMAP Creamy Caribbean Jerk Vinaigrette
This dressing brings serious island heat to your table — warm allspice, smoked paprika, cinnamon, and a whisper of cayenne all swirled into a creamy, tangy base that tastes like it took way more effort than it actually did. Full-fat coconut cream gives it a luscious body, while fresh lime juice and apple cider vinegar cut through the richness with just the right amount of brightness. The whole thing comes together in one bowl with a whisk and about two minutes of your time, making eight servings you can keep in the fridge for up to five days. Store-bought jerk-style dressings are notoriously tricky territory — garlic and onion show up everywhere, and the ingredient lists can read like a minefield. Here, garlic-infused oil delivers that deep, savory backbone without the fructans, and only the green tops of scallions are used, keeping every serving well within safe thresholds. Drizzle it over grilled chicken, toss it with sturdy greens, or use it as a marinade — the bold spice blend holds up beautifully in any application. Once you have a jar of this in your fridge, plain salads are simply not going to cut it anymore.
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Learn more →Ingredients
8 servings
- 3 tbsp garlic-infused oil
- 1 tbsp neutral oil (such as avocado oil or light olive oil)
- 3 tbsp full-fat coconut cream
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1 tsp ground allspice
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp black pepper
- ¼ tsp fine salt
- ⅛ tsp cayenne pepper
- 2 tbsp scallion greens, thinly sliced (optional)
Can be omittedscallion greens
Instructions
- 1
Combine the ground allspice, dried thyme, smoked paprika, cinnamon, ginger, black pepper, salt, and cayenne in a small bowl and stir until evenly mixed.
- 2
Add the garlic-infused oil, neutral oil, coconut cream, lime juice, apple cider vinegar, and maple syrup to the spice mixture. Whisk vigorously for about 30 seconds until the dressing is smooth, slightly thickened, and fully emulsified — it should coat the back of a spoon in a thin, even layer.
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