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An aerial view of low FODMAP salad dressing and the ingredients used for it arranged on a sunlit white marble table. The ingredients are arranged in small white bowls surrounding the salad dressing in a jar.

Low FODMAP salad dressing

Vegan, gluten free, nut free
Measures are in Australian tablespoons, see notes for international conversions
Scale up for large salads or to prep salad dressing for the week
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Prep Time 5 minutes
Course Salad Dressing
Cuisine Food Intolerance Friendly
Servings 1 large salad

Ingredients
  

  • 1-3 tbsp (20-60ml) oil or garlic infused oil
  • 1 tbsp (20ml) vinegar (red vine, sherry, apple cider) or lemon/lime juice
  • 1/2 - 1 tbsp (10-20ml) maple syrup or honey
  • 1/2 - 1 tbsp (10-20g) Dijon mustard
  • Seasoning, to taste
  • 1-2 tbsp water, if you like a thinner salad dressing

Instructions
 

  • Combine all ingredients in a small, clean glass jar with a secure lid. Shake until the dressing emulsifies (about 10 seconds). Taste and adjust for seasoning. Leftovers keep well in the fridge, but they may need to be shaken again before use (particularly if you thinned it out with water). Use within a couple of days.

Notes

  • The body of the post is entirely dedicated to different options for each ingredient. If you have any substitution questions, it will likely be covered in the body of the post. If not, let me know!
  • I prefer to thin my salad dressing out with water as opposed to oil. I don't love an overly oily salad dressing. 
  • 1 Australian tablespoon = just under 4 American teaspoons
  • 1 Australian tablespoon = 4 Canadian, New Zealand and British teaspoons 
Keyword low fodmap, vegan
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