Best Asian Coleslaw Dressing (Printable)

A vibrant dressing bursting with sesame, ginger, lime, and subtle heat to brighten up any fresh slaw.

# What You'll 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 Steps:

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 fully incorporated.
02 - Add the grated ginger, minced garlic, sriracha if using, salt, and pepper. Whisk vigorously until the dressing achieves a smooth, emulsified consistency.
03 - Taste the dressing and modify to preference: increase lime juice for brightness, add more honey for sweetness, or incorporate additional sriracha for heat.
04 - Toss immediately with coleslaw mix, or transfer to an airtight container and refrigerate for up to 1 week. Whisk or shake well before each use.

# Expert Tips:

01 -
  • The sesame oil creates this incredible aroma that makes everyone ask what you're making
  • It transforms boring bagged coleslaw into something restaurant quality in literally ten minutes
  • The flavors get even better after a day in the fridge, so you can make it ahead
02 -
  • The dressing will separate in the fridge, but that's completely normal and doesn't mean anything went wrong
  • Start with less salt than you think you need because the soy sauce already packs a salty punch
  • Room temperature ingredients emulsify better than cold ones straight from the fridge
03 -
  • Warm your honey slightly if it's crystalized to help it incorporate smoothly
  • If you want a creamy version, whisk in mayonnaise or Greek yogurt at the very end
  • A microplane makes grating ginger so much easier and you get more flavor

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