Best Asian Coleslaw Dressing (Printable Version)
Tangy, sesame-ginger blend perfect for brightening fresh coleslaw dishes with Asian flavors.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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 fully blended.
02 - Add grated ginger, minced garlic, sriracha, salt, and pepper. Whisk vigorously until dressing is smooth and emulsified.
03 - Taste and modify flavors as desired: add lime juice for acidity, honey for sweetness, or sriracha for additional heat.
04 - Toss immediately with coleslaw mix, or cover and refrigerate up to 1 week. Whisk or shake well before each use.
# Tips from hearthlykitchen:
01 -
- It transforms boring cabbage into something people actually get excited about eating
- The dressing keeps for weeks in the fridge, so you're always ready for sudden salad needs
02 -
- I learned the hard way that pre-minced garlic in a jar makes this taste weirdly metallic—fresh cloves only
- The dressing thickens in the fridge, which is totally normal and not a sign that something went wrong
03 -
- Whisk the dressing right before you need it—the emulsion breaks down over time and needs reuniting
- Let dressed slaw sit for at least 15 minutes so the cabbage can drink in all those glorious flavors