Monday, April 1, 2024

Low-Carb Honey Mustard Vinaigrette

I got this off, but I made it low-carb.

I first made the regular dressing. It was delicious, but too high in carbs. The second time, I doubled the recipe and substituted agave syrup for most of the honey. It's still really good, and the little bit of agave gives it the honey flavor that it needs without having all that stuff that makes your blood sugar rise so fast.

Here is the unedited one, so remember to substitute the agave. Also, I always use the light mayo.


3 Tablespoons honey
2 Tablespoons rice wine vinegar
1/4 Cup mayo
1 tsp. dijon mustard
1/8 tsp. sesame oil


In a small bowl, whisk together all ingredients. Pour atop salad and serve. (NOTE that this would be for a large salad or else you will really drown the salad in dressing)

Check your ingredients to see if there are more carbs than you want. My rice wine vinegar says 5 grams per 1 Tablespoon, and the sesame oil says 1 gram per teaspoon. To me, this is not much, but YMMV.

Make sure you use the real Asian sesame oil that comes in a little bottle, not the large bottle that is not Asian, because that has a very different taste. It should really smell like sesame when you open it.

This is Gluten free, dairy free and somewhat low carb with the adjustments.


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