Best Asian Coleslaw Dressing (Printable Version)

Tangy sesame and ginger blend elevates coleslaw with bright, fresh Asian-inspired flavors and a hint of spice.

# What You'll 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

→ 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

→ Seasonings

10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, vegetable oil, honey or maple syrup, and lime juice until well combined.
02 - Add the grated ginger, minced garlic, sriracha if using, salt, and pepper. Whisk until the dressing is smooth and fully emulsified.
03 - Taste and adjust seasoning as desired: add more lime juice for tang, honey for sweetness, or sriracha for heat.
04 - Use immediately to dress coleslaw, or cover and refrigerate for up to 1 week. Whisk or shake well before using.

# Chef's Tips:

01 -
  • This dressing transforms ordinary cabbage into something people actually get excited about eating at potlucks
  • It keeps in your fridge for weeks, meaning you can have restaurant-quality slaw anytime without measuring anything
  • The balance of tangy, sweet, and savory works with practically any vegetable you need to use up
02 -
  • The ginger must be freshly grated, ground ginger has a completely different flavor profile that tastes dusty and flat
  • This dressing tastes significantly better after sitting for at least an hour, giving the flavors time to become friends
  • If your dressing separates in the fridge, let it sit at room temperature for ten minutes then whisk vigorously to recombine
03 -
  • Toast your sesame seeds in a dry pan for two minutes before adding them as a garnish, this unlocks their essential oils and creates an incredible aroma
  • Double the recipe and keep half in your refrigerator for instant weeknight salads, noodle bowls, or marinades

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