Best Asian Coleslaw Dressing (Print View)

Tangy sesame and ginger blend adds zest to coleslaw with a hint of spice and sweetness.

# 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 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 Tips:

01 -
  • This dressing transforms ordinary cabbage into something people actually get excited about eating at barbecues
  • It keeps for weeks in the fridge, so you can batch-make it and suddenly every salad feels intentional
  • The balance of tangy, sweet, and savory hits every craving without needing any fancy techniques
02 -
  • The dressing will separate in the fridge naturally—just whisk it or shake the jar before using
  • Let the dressed slaw sit for at least 15 minutes before serving so the flavors really permeate the cabbage
  • This makes about one cup, which is more than enough for a standard bag of coleslaw mix
03 -
  • Grate your ginger against the grain so you get the flavor without any fibrous strings
  • If you're making this for a party, double the batch—it goes faster than you'd expect

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