A great salad dressing with ingredients rooted in Asian cuisine a savoury umami flavour, a citrus twist, a hint of punchy zingy fresh ginger and garlic with a touch of chilli spice.
This is oil-free and great as a dipping sauce, and on everything from a simple bowl of rice to a vegetable stir-fry, complied noodle and veg dish and of course this fabulous beansprout salad is a perfect pairing! Low FODMAP + IBS or digestive sensitivity omit the raw garlic.
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Recipes are oil-free and have no added oils as ingredients or for cooking with. An oil-free diet can be beneficial for some cardiovascular diseases.
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
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Asian Style Dressing – Oil-free
SHAKE all ingredients together vigorously in a glass jar with the lid on.
TASTE and adjust seasoning.
STORE in a glass jar in the fridge.
with Crunchy Bean Sprout Salad
stir through cooked rice or grains
with Cabbage, Bok Choy & Bean Sprout Salad
use as a dipping sauce
use in a vegetable stir-fry or complied noodle & veg dish.
LOW FODMAP + IBS or digestive sensitivity omit the raw garlic.
*VEGAN FISH SAUCE is easy to make; see my recipe
FISH SAUCE it pays to buy a good brand like Red Boat in the USA as some fish sauce can be nasty.
SUBSTITUTE Fish sauce by adding 1 tbsp soy sauce + 1 tbsp rice vinegar
SOY sauce or Tamari – buy gluten-free if you need to.
SUBSTITUTE Soy sauce for liquid vegetable amino or coconut aminos if you prefer
DRESS crisp raw salads just before serving, so they maintain their crispness and don’t get soggy.
STIR through warm rice, noodle and stir fry dishes to add flavour