Best Asian Coleslaw Dressing (Printable)
Tangy Asian dressing with sesame, ginger, and a hint of spice perfect for fresh, vibrant coleslaw.
# 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
# Steps:
01 - In a medium bowl, whisk together the rice vinegar, soy sauce or tamari, sesame oil, vegetable oil, honey or maple syrup, and lime juice until thoroughly combined and emulsified.
02 - Incorporate the grated ginger, minced garlic, sriracha if using, salt, and pepper. Whisk vigorously until the mixture is smooth and fully emulsified.
03 - Sample the dressing and modify the balance as needed: add additional lime juice for brightness, more honey for sweetness, or extra sriracha for heat.
04 - Use immediately to coat coleslaw, or transfer to an airtight container and refrigerate for up to 1 week. Whisk or shake well before each use to recombine.
# Expert Advice:
01 -
- It keeps in the fridge for weeks and gets better as the flavors meld together
- The balance of tangy, sweet, and savory makes even the simplest bagged slaw taste restaurant quality
02 -
- The dressing will separate in the fridge, but a quick whisk brings it back together perfectly
- Start with less salt than you think you need because the soy sauce is already salty
03 -
- Grate your ginger against the grain for the finest texture and maximum flavor release
- For a creamy variation, whisk in 2 tablespoons of mayonnaise or Greek yogurt