Low FODMAP Thai Basil Vinaigrette

Total time8 min

Prep time8 min

Cook time0 min

4.7

(23)

Bright, herby, and layered with umami, this Thai-inspired vinaigrette delivers the bold flavors of Southeast Asian cooking without any of the usual digestive guesswork. The trick is garlic-infused oil — you get every bit of that savory, aromatic depth while leaving the fructans behind, since only the oil is used and the solids are discarded. Scallion greens stand in for the whole onion, keeping things flavorful and gut-friendly at the same time. Fish sauce and tamari build a salty, savory backbone, while fresh lime juice and a touch of maple syrup balance everything with brightness and just a whisper of sweetness — well within safe thresholds per serving. Finely chopped Thai basil ties it all together with a slightly peppery, anise-like freshness that makes this dressing taste anything but restricted. It comes together in under five minutes, makes six servings, and keeps in the fridge for up to three days — just shake the jar before you pour.

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Ingredients

6 servings

3 tbsp garlic-infused oil
2 tbsp neutral oil (such as avocado or rice bran oil)
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp fish sauce
1 tbsp maple syrup
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
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.

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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