Best Asian Coleslaw Dressing

Last summer my neighbor brought over a massive bowl of shredded cabbage from her garden and challenged me to make it interesting. I threw together whatever Asian flavors I had in the pantry, and now my family actually requests coleslaw at every barbecue. The way the toasted sesame oil hits your nose when you first lift the jar is absolutely intoxicating.

I brought this to a potluck last month and watched three different people ask for the recipe before they even finished their first serving. My brotherinlaw who normally hates coleslaw went back for thirds. Theres something about the combination of that bright rice vinegar and the warmth of fresh ginger that makes people pause midbite and say wait what is in this

Ingredients

• Rice vinegar: Use unseasoned here otherwise your dressing will be too salty
• Fresh ginger: Please grate it yourself instead of using jarred stuff the difference in flavor is massive
• Toasted sesame oil: This is the backbone of the whole recipe dont skip it
• Soy sauce or tamari: Tamari gives you the same umami punch without the gluten if you need it
• Honey or maple syrup: Just enough to balance all that tang and heat
• Fresh lime juice: Adds brightness that bottled lime juice can never replicate
• Sriracha: Optional but honestly I never make it without anymore

Instructions

Whisk your base:

Grab a medium bowl and pour in your rice vinegar soy sauce both oils honey and lime juice. Whisk vigorously until everything comes together into a gorgeous golden liquid that wants to coat your whisk.

Add the punch:

Stir in your grated fresh ginger minced garlic sriracha if you are using it and your salt and pepper. Keep whisking until you cannot see any separate oil droplets floating on top.

Taste and trust yourself:

Dip a clean spoon in and give it a try. Need more tang add more lime. Want it sweeter drizzle in honey. Like it fiery hit it with another pinch of sriracha.

Dress or store:

Pour this beauty over your coleslaw immediately or tuck it into the fridge for up to a week. Just give it a good whisk or shake before using because the oils will separate naturally.

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My daughter helped me make a triple batch for her birthday party and the jar sat out on the counter while people mingled. I caught so many guests just dipping pinky fingers in to taste it that I eventually put out a small spoon. Someone asked if they could just drink it straight which honestly I could not blame them for considering.

Make It Your Own

I started adding a tablespoon of chopped cilantro right into the dressing itself and it takes everything to the next level. Green onions work beautifully too especially when you are serving this alongside grilled meats. Sometimes I will even whisk in a spoonful of peanut butter for a Thai inspired variation.

Pairing Ideas

This dressing makes anything taste like it came from a restaurant. I love it drizzled over grilled salmon or used as a sauce for cold noodle bowls. Last week I even tossed it with roasted Brussels sprouts and my husband ate every single sprout on his plate without complaint.

Storage Success

Keep this in a glass jar with a tight lid in the door of your fridge where it is easy to grab. The oils will solidify a bit when cold but they liquefy again quickly at room temperature. I like to make a new batch every Sunday so it is ready for lunch salads all week long.

• Double the recipe if you are meal prepping for the week
• Use the last bit of dressing to marinate chicken or tofu
• This freezes surprisingly well for up to two months if you have extra

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I hope this becomes one of those recipes you make without even thinking about checking the measurements. There is something so satisfying about transforming a few pantry staples into something that makes people ask for seconds. Happy cooking friend.

Recipe FAQs

→ What oils are used in this dressing?

Vegetable oil, such as canola or grapeseed, is combined with toasted sesame oil for a rich, nutty flavor.

→ Can this dressing be made gluten-free?

Yes, substituting soy sauce with tamari makes it gluten-free without sacrificing flavor.

→ How can I adjust the heat level?

Adding or omitting sriracha or chili garlic sauce allows you to control the spiciness according to taste.

→ Is this dressing suitable for vegans?

Yes, using maple syrup instead of honey ensures the dressing is fully vegan.

→ How should the dressing be stored?

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