Low FODMAP Orange-Ginger Dressing
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8 servings
- ½ cup fresh orange juice (from about 2 medium oranges)
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3 teaspoons per serving, so it is likely fine.
- 1 tsp orange zest
- 2 tbsp rice vinegar
- 1 tbsp tamari
- 1 tbsp honey
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, finely grated
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ cup neutral oil (such as avocado oil or canola oil)
- 1 tsp toasted sesame oil
- ¼ tsp salt, or to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Zest and juice the oranges into a small bowl, yielding 1 tsp zest and 1/2 cup juice. Finely grate the ginger and garlic directly into the bowl.
- 2
Add the rice vinegar, tamari, and honey to the bowl and whisk until the honey is fully dissolved and the mixture is uniform.
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