No FODMAP Malt Vinegar Salad Dressing
Malt vinegar contains no FODMAPs and is the star of our No FODMAP Malt Vinegar Salad Dressing. More than a sum of its parts, extra-virgin olive oil, malt vinegar and salt and pepper make an Elimination worthy salad dressing. We love this salad dressing with our No FODMAP Vegetable Salad.
Low FODMAP Serving Size Info: Makes about 1 cup (240 ml); 8 servings; 2 tablespoon serving size
Ingredients:
- 3/4 cup (180 ml) extra virgin olive oil
- 1/3 cup (75 ml) malt vinegar
- Kosher salt
- Freshly ground black pepper
Preparation:
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Shake the oil and vinegar together in a glass covered jar. Season with salt and pepper to taste. The vinaigrette is ready to use or may be refrigerated in a covered container for up to a week. Bring to room temperature before using.
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You can warm the jar in a bowl of warm water if you are in a rush. Shake well right before using.
Notes:
Tips
Variation: Small amounts of Dijon mustard are low FODMAP. If you like, you can add 2 teaspoons Dijon mustard, but then the dressing will be low FODMAP, not No FODMAP. Tasty though! Your choice.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Malt Vinegar: Monash University has lab tested malt vinegar and it has no detectable FODMAPs. We love “no-FODMAP” foods!
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.