Best Asian Coleslaw Dressing (Printable)
Tangy, sesame-ginger dressing bursting with vibrant flavors for refreshing side dishes and slaws.
# What goes in:
→ Liquids
01 - 1/4 cup rice vinegar (unseasoned)
02 - 2 tablespoons soy sauce or tamari (for gluten-free)
03 - 2 tablespoons toasted sesame oil
04 - 3 tablespoons vegetable oil (such as canola or grapeseed)
→ Sweeteners
05 - 2 tablespoons honey or maple syrup (for vegan option)
→ 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 (optional, for heat)
→ Seasonings
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
# Directions:
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 well combined.
02 - Add the grated ginger, minced garlic, sriracha (if using), salt, and pepper. Whisk until the dressing is smooth and emulsified.
03 - Taste and adjust seasoning: add more lime juice for tang, honey for sweetness, or sriracha for heat as desired.
04 - Use immediately to dress coleslaw, or cover and refrigerate for up to 1 week. Whisk or shake before using.
# Expert Advice:
01 -
- You probably have everything in your pantry right now
- Transforms boring bagged coleslaw into something people actually fight over
- Keeps for weeks, so make a double batch and live an easier life
02 -
- Sesame oil can go rancid faster than you think, give it a sniff before using
- The garlic flavor gets stronger overnight, so adjust accordingly if making ahead
- This dressing thickens in the fridge, just whisk in a tiny splash of water to loosen it up
03 -
- Grate your ginger against the grain to avoid those annoying fibrous strings
- Let the dressing sit for 10 minutes before tasting to let flavors settle