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Rachel Pauls Prep Time: 10 minutes Total Time: 10 minutes Yield: 8 ounces 1x Category: Dip, Dressing Cuisine: Asian, Japanese Diet: Gluten Free Ingredients 2 tablespoons grated fresh ginger* 2 tablespoons toasted sesame oil 3 tablespoons rice vinegar (also known as rice wine vinegar) 2 tablespoons GF low-sodium soy sauce 34 tablespoons pure maple syrup or light corn syrup (adjust to taste) 23 tablespoons tahini (adjust to taste) 1 tablespoon garlic-infused oil* 2 tablespoons olive oil or avocado oil Instructions Combine all ingredients in a bowl or shaker glass until smooth, or use a small blender to mix well Taste, and adjust to your preference (add more tahini, maple syrup, etc) Store in refrigerator for 5-7 days Notes Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting) Yield: 8 ounces, about 8 servings

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