Best Asian Coleslaw Dressing (Printable Format)
Tangy sesame and ginger dressing brings fresh Asian flavors to your coleslaw and salads.
# 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
05 - 1 tablespoon fresh lime juice
→ Sweeteners
06 - 2 tablespoons honey or maple syrup
→ Flavorings
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
# How-To Steps:
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 thoroughly blended.
02 - Add grated ginger, minced garlic, sriracha if desired, salt, and pepper. Whisk vigorously until dressing achieves smooth, emulsified consistency.
03 - Taste and modify balance as needed: additional lime juice increases tang, extra honey enhances sweetness, more sriracha amplifies heat.
04 - Toss immediately with coleslaw mix or cover and refrigerate up to 1 week. Whisk or shake container to recombine before each use.
# Expert Suggestions:
01 -
- The ginger wakes up everything it touches without being overwhelming
- It keeps in the fridge for weeks so you can dress slaw on demand
- Hits all the flavor notes so you stop reaching for bottled dressings
02 -
- Sesame oil can go rancid faster than other oils so give it a sniff before using
- The dressing thickens in the fridge so let it come to room temperature and shake well before using
- Grating ginger on a microplane releases way more flavor than mincing it by hand
03 -
- Make a double batch and use half for marinade on chicken or tofu
- Add a spoonful of peanut butter for an instant Thai inspired twist