Anti Inflammatory Thai Basil Vinaigrette

Total time8 min

Prep time8 min

Cook time0 min

Anti Inflammatory Thai Basil Vinaigrette

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Ingredients

6 servings

3 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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2 tbsp neutral oil (such as avocado oil or rice bran oil)
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp fish sauce
1 tbsp maple syrup
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
1 tsp tamari
1 tsp toasted sesame oil
½ tsp fresh ginger, finely grated
¼ tsp red pepper flakes
¼ cup fresh thai basil leaves, tightly packed, finely chopped
2 tbsp scallion green tops, thinly sliced

Instructions

1
Combine the garlic-infused oil, neutral oil, lime juice, fish sauce, maple syrup, tamari, toasted sesame oil, grated ginger, and red pepper flakes in a small bowl or jar. Whisk vigorously until the mixture is uniform and slightly emulsified, about 30 seconds.
2
Stir in the chopped Thai basil and sliced scallion greens until evenly distributed.

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