Best Asian Coleslaw Dressing

I threw this together twenty minutes before guests arrived for a summer barbecue, desperate to save a bag of wilting cabbage mix from the back of the fridge. The way the sesame oil hit the vinegar created this instant cloud of aroma that had everyone poking around the kitchen asking what was happening.

My sister-in-law asked for the recipe before she even finished her first serving, and now she keeps a jar in her refrigerator at all times. There is something about the combination of fresh ginger hitting that salty-sweet balance that makes people go quiet and just eat.

Ingredients

• 1/4 cup rice vinegar: Unseasoned gives you the cleanest canvas for the other flavors to shine through
• 2 tablespoons soy sauce or tamari: This brings the savory depth that makes it taste restaurant-quality
• 2 tablespoons toasted sesame oil: Do not skip the toasted version, it makes all the difference in the world
• 3 tablespoons vegetable oil: Canola or grapeseed keeps things neutral so the sesame can pop
• 2 tablespoons honey or maple syrup: Just enough sweetness to tame the vinegar's sharp edge
• 1 tablespoon fresh lime juice: Adds brightness that cuts through the rich oils
• 1 tablespoon fresh ginger: Grate it finely so nobody gets an unexpected spicy chunk
• 1 clove garlic: Minced as small as you can manage
• 1 teaspoon sriracha: Optional, but I never make it without that gentle background heat
• 1/2 teaspoon sea salt and 1/4 teaspoon black pepper: Adjust these last to suit your taste

Instructions

Whisk your base together:

In a medium bowl, combine the rice vinegar, soy sauce, both oils, honey, and lime juice until they create a smooth unified liquid.

Add the aromatics:

Stir in the grated ginger, minced garlic, sriracha if using, salt, and pepper until the dressing is fully emulsified and fragrant.

Taste and adjust:

Dip a clean spoon in and add more lime for brightness, honey for sweetness, or heat if it needs more kick.

Store or serve:

Pour immediately over your slaw or keep it in a sealed jar in the refrigerator for up to a week, giving it a good shake before using.

Save

Last summer I made a triple batch and kept it in a mason jar by the back door, drizzling it over everything from plain cucumber slices to leftover grilled chicken. My kids started asking for the magic sauce on their salad, which felt like a major parenting victory.

Make It Your Own

I have discovered that adding a tablespoon of smooth peanut butter transforms this into a creamy Thai-style dressing that coats every leaf beautifully. Sometimes I swap the honey for agave when I am serving vegan friends, and honestly I cannot taste the difference.

Perfect Pairings

This dressing loves crunchy vegetables like bell peppers, snap peas, and matchstick carrots. I have also used it as a marinade for grilled shrimp and as a finishing sauce for fish tacos, which was a happy accident I now repeat on purpose.

Storage Tips

Keep the dressing in a glass jar with a tight lid in the coldest part of your refrigerator. The garlic and ginger actually develop more flavor after a day or two, so making it ahead is never a bad idea.

• Label your jar with the date so you remember when you made it
• Let it come to room temperature for 10 minutes before serving if it has been refrigerated
• Double the recipe if you are meal prepping for the week, it disappears faster than you expect

Save

There is something deeply satisfying about making your own dressings, and this one has become my go-to for potlucks and weeknight dinners alike. Once you taste the difference between fresh and bottled, there is no going back.

Recipe FAQs

→ What ingredients provide the distinct Asian flavors?

Rice vinegar, soy sauce or tamari, toasted sesame oil, fresh ginger, and a hint of sriracha combine for authentic Asian notes.

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

Yes, using maple syrup instead of honey and tamari instead of soy sauce keeps it vegan and gluten-free.

→ How should the dressing be stored?

Keep it refrigerated in a covered container for up to one week. Shake or whisk before using.

→ What vegetables pair well with this dressing?

Cabbage, carrots, bell peppers, and snap peas make excellent crisp companions.

→ How can I adjust the dressing’s flavor intensity?

Modify lime juice for tang, honey for sweetness, or sriracha for heat according to preference.