Best Asian Coleslaw Dressing (Printable Version)
Tangy Asian dressing bursting with sesame, ginger, and a hint of spice for vibrant flavors.
# What You Need:
→ Liquids
01 - 1/4 cup unseasoned rice vinegar
02 - 2 tablespoons soy sauce or tamari
03 - 2 tablespoons toasted sesame oil
04 - 3 tablespoons vegetable oil (canola or grapeseed)
→ Sweeteners
05 - 2 tablespoons honey or maple syrup
→ Flavorings
06 - 1 tablespoon fresh lime juice
07 - 1 tablespoon fresh ginger, finely grated
08 - 1 clove garlic, minced
09 - 1 teaspoon sriracha or chili garlic sauce (optional)
→ Seasonings
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a medium bowl, whisk together rice vinegar, soy sauce or tamari, sesame oil, vegetable oil, honey or maple syrup, and lime juice until fully blended.
02 - Add grated ginger, minced garlic, sriracha if using, salt, and pepper. Whisk vigorously until mixture is smooth and emulsified.
03 - Taste dressing and modify as needed: add lime juice for brightness, honey for sweetness, or sriracha for additional heat.
04 - Toss with coleslaw immediately, or cover and refrigerate for up to 1 week. Whisk or shake well before each use.
# Expert Tips:
01 -
- It transforms even the most basic bagged coleslaw mix into something you would actually crave
- Keeps for a week in the fridge, so you can meal prep like a champion
- The balance of tangy, sweet, and savory hits every single craving at once
02 -
- The dressing will thicken in the refrigerator, but a quick whisk brings it right back to life
- Fresh ginger is non-negotiable here, ground ginger lacks that bright, spicy punch
- Let the dressed slaw sit for 10 minutes before serving, the cabbage softens slightly and absorbs the flavors
03 -
- Grate your ginger against the grain for the finest texture and most flavor release
- Whisk the dressing vigorously for at least 30 seconds to ensure proper emulsification