Best Asian Coleslaw Dressing

Last summer, my neighbor brought over a massive head of cabbage from her garden and I had no idea what to do with it. I threw together this dressing on a whim, and honestly, it is become my go-to for everything from salads to grain bowls. Something about the sesame and ginger just makes vegetables feel alive.

I brought a jar of this to a friend is barbecue last month, and people literally hovered around the coleslaw bowl. My friend is dad asked for the recipe before he even touched the ribs. Turns out, when you have something this vibrant on the table, it kind of steals the show.

Ingredients

• Rice vinegar: Unseasoned is key here, as seasoned varieties have added sugar and salt that will throw off your balance
• Soy sauce or tamari: Use tamari if you need this gluten-free, but either way, go for a quality brand
• Toasted sesame oil: This is the flavor engine of the whole dressing, so do not skip it or use the untoasted kind
• Vegetable oil: A neutral oil like canola or grapeseed tames the intense sesame flavor just enough
• Honey or maple syrup: Just enough sweetness to round out the sharp vinegar and ginger heat
• Fresh lime juice: Adds a bright pop that cuts through the oils and makes everything taste fresher
• Fresh ginger: Grate this finely, you want the flavor distributed evenly, not in spicy chunks
• Garlic: One clove is perfect, anything more will overwhelm the delicate balance
• Sriracha: Totally optional, but I love the background heat it provides
• Salt and pepper: Just enough to wake up all the other flavors

Instructions

Whisk the base:

In a medium bowl, combine the rice vinegar, soy sauce, both oils, honey, and lime juice, whisking until the mixture looks completely smooth and unified

Add the aromatics:

Stir in the grated ginger, minced garlic, sriracha if using, salt, and pepper, whisking until the dressing is emulsified and glossy

Taste and adjust:

Dip a clean spoon in and taste, adding more lime juice for brightness, honey for sweetness, or sriracha for heat until it tastes perfect to you

Store or serve:

Pour over your coleslaw immediately, or cover and refrigerate for up to a week, giving it a good whisk before using

Pin Recipe

My sister-in-law texted me the next day after that barbecue, saying her husband had put this dressing on his lunch salad every single day that week. Sometimes the simplest recipes are the ones that stick with people the longest.

Make It Your Own

I have experimented with adding a tablespoon of peanut butter for a creamy Thai-inspired version, and it is absolutely delicious. You can also whisk in a spoonful of mayonnaise if you prefer a richer, more traditional coleslaw texture.

Perfect Pairings

Beyond coleslaw, this dressing is incredible on shredded Brussels sprouts, as a marinade for grilled chicken, or even drizzled over roasted sweet potatoes. The ginger and sesame combination works surprisingly well with so many vegetables.

Storage Secrets

Keep this in a glass jar with a tight lid in the refrigerator, and it will last for at least a week. The flavors actually meld together and get better after a day or two.

• Bring the dressing to room temperature before using, the oil will separate when cold
• Double the batch and keep half in the freezer for up to three months
• Always use a clean spoon when dipping into the jar to avoid contamination

Pin Recipe

There is something deeply satisfying about transforming a humble cabbage into something extraordinary with just a few pantry staples. That is the magic of a really great dressing.

Recipe FAQs

→ What ingredients create the dressing’s tangy flavor?

The tang comes primarily from unseasoned rice vinegar combined with fresh lime juice, which brightens and balances the dressing.

→ How do I add heat to the dressing?

Incorporate sriracha or chili garlic sauce to provide a subtle, spicy kick to the mixture.

→ Can this dressing be made vegan and gluten-free?

Yes, use maple syrup instead of honey for a vegan variation and substitute tamari for soy sauce to make it gluten-free.

→ What oils are recommended for the dressing base?

Toasted sesame oil paired with vegetable oils like canola or grapeseed offer a balanced, nutty flavor and smooth texture.

→ How long can the dressing be stored?

Store in the refrigerator for up to one week; be sure to whisk or shake well before each use to re-emulsify.

→ What optional ingredients enhance the dressing’s freshness?

Adding finely chopped cilantro or green onions provides extra depth and brightness to the flavor profile.