Low FODMAP tahini salad dressing
Vegan, gluten free, onion and garlic free *Cups and measures are in Australian cups and measures. Use ml and gram weights for international accuracy.
Ingredients
- 75g (1/4 cup)* tahini (see notes)
- 40ml (2 tablespoons)* fresh lemon juice
- 20-40ml (1-2 tablespoons)* toasted sesame oil
- 10-20ml (1/2 - 1 tablespoon)* maple syrup
- 10-20g (1/2 - 1 tablespoon) Dijon mustard (check to see it doesn't contain garlic - Maile is garlic free in Australia)
- Freshly cracked pepper and fine salt, to taste
- 20-60ml (1-3 tablespoons) * cold water, to reach your desired consistency
Instructions
- Combine all ingredients except the seasoning and water in a mixing bowl. Add the lower amount of toasted sesame oil and maple syrup first, then assess the taste. If you want more of each, add more.
- Once you're happy with the flavour balance, add the seasoning and repeat. Whisk in the water until you reach your desired consistency.
- Serve over salad, roast potatoes or anything you'd like to jazz up. Store leftovers in an airtight container in the fridge and use within a week.
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