Best Asian Coleslaw Dressing (Printable)
Tangy sesame and ginger blend adding fresh Asian flavors to coleslaw and sides.
# 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
→ 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
# How To Make It:
01 - In a medium bowl, whisk together rice vinegar, soy sauce or tamari, toasted sesame oil, vegetable oil, honey or maple syrup, and lime juice until fully emulsified.
02 - Add grated ginger, minced garlic, sriracha if using, sea salt, and black pepper. Whisk vigorously until dressing is smooth and fully incorporated.
03 - Taste and modify as needed: add additional lime juice for acidity, honey for sweetness, or sriracha for heat intensity.
04 - Toss immediately with coleslaw mix or refrigerate in airtight container up to 1 week. Whisk or shake well before each use.
# Expert Suggestions:
01 -
- It transforms ordinary coleslaw into something people actually get excited about eating
- The dressing keeps for a week in the fridge, so you can meal prep like a pro
02 -
- The dressing will separate in the fridge because real ingredients do that, just shake it vigorously before using
- Fresh ginger is non-negotiable here, ground ginger cannot replicate that bright spicy kick
03 -
- Grate your ginger against the grain to avoid those tough fibrous strings in your finished dressing
- whisk the dressing immediately before pouring because the oils separate quickly