Basic Salad Dressing

Serves 4
Time: 3 minutes
~ low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free ~


2 tbsp canola oil (a)
2 tbsp hot water
1 tbsp brown rice malt syrup
1/4 tsp salt
1/4 tsp citric acid


Add 1 tbsp chives
Use pure maple syrup instead of brown rice malt syup for a sweeter dressing


(a) Use canola oil that has no antioxidants (no 310-312, 319-321)

  1. In a glass jar, dissolve brown rice malt syrup, salt and citric acid in hot water with shaking/stirring. Release pressure often if shaking.
  2. Add canola oil and finely chopped and rinsed chives (optional) to the jar.
  3. Shake immediately before use.
Personal notes

I recently tried brown rice malt syrup instead of pure maple syrup in this recipe and was pleasantly surprised – it is more mild in flavour and less sweet, which is perfect for a salad dressing. The dressing keeps well in a jar in the fridge, so I recommend dressing your portion of salad when you are about to eat it so that the salad doesn’t go soggy.

This dressing can be used with the Friends-and-Family Friendly Salad. A photo of this dressing can also be found as part of that recipe. The dressing can be made more familiar to the “normal” person by excluding the chives and using maple syrup, but the citric acid is essential. Bring your own citric acid if you are not sure if your friends will have some. Sometimes people keep it for cleaning out coffee machines, so it may not be in the location that you expect.

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