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This ginger-honey-mustard combination can be used as a dressing atop greens or as a marinade for poultry or meats. The sweetness of the honey is a great balance to the spiciness of the mustard.


G cup (60 mL) white wine vinegar
1 cup (240 mL) olive oil
2 tablespoons (28 g) fresh ginger, peeled and grated
N cup (113 g) honey
1 teaspoon mustard powder
1 tablespoon (15 mL) water
salt and black pepper to taste
Store in the refrigerator for up to one week.


1. In a small glass container, mix together all the ingredients with a small whisk until well combined


1 cup (240 mL) dressing/marinade

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0