Best Asian Coleslaw Dressing

The first time I made this dressing, I was trying to save a bag of shredded cabbage that was about to turn. My roommate walked into the kitchen, nose in the air, asking what smelled so incredible. That cabbage slaw disappeared faster than anything I'd ever made, and now this dressing lives in a permanent jar in my fridge door.

Last summer, I brought a bowl of dressed slaw to a backyard barbecue. The host, who claimed to hate coleslaw, went back for thirds. By the end of the night, people were asking for the recipe instead of the burger secret ingredient. Sometimes the side dish steals the whole show.

Ingredients

• Rice vinegar: Use unseasoned to control the salt level yourself, and avoid the metallic taste some seasoned vinegars have
• Soy sauce or tamari: Tamari keeps it gluten-free without sacrificing that deep umami punch we need
• Toasted sesame oil: The toasted variety is non-negotiable here—regular sesame oil is practically flavorless by comparison
• Vegetable oil: Canola or grapeseed works best because they won't compete with the sesame's bold aroma
• Honey or maple syrup: Honey gives a rounded sweetness, while maple adds a subtle earthy note that plays beautifully with ginger
• Fresh lime juice: Bottled lime juice is never the same—squeeze it fresh and taste the difference immediately
• Fresh ginger: Grate it against a microplane so it practically dissolves into the dressing instead of leaving stringy bits
• Garlic: Mince it finely by hand—pre-minced garlic in jars has a weird aftertaste that ruins the balance
• Sriracha: Even if you think you don't like heat, add just half a teaspoon—it wakes everything else up
• Sea salt and black pepper: Freshly ground pepper matters here, and flaky sea salt adds nice texture if you're serving it drizzled on top

Instructions

Whisk your foundation:

Grab a medium bowl and pour in the rice vinegar, soy sauce, both oils, honey, and lime juice. Whisk like you mean it—watch the liquids turn cloudy and start thickening as they come together.

Add the aromatics:

Toss in the grated ginger, minced garlic, sriracha if you're using it, salt, and pepper. Keep whisking until you can't see any separated oil floating on top.

Taste and trust your palate:

Dip a clean spoon in and taste. Too sharp? More honey. Too sweet? Another squeeze of lime. Not enough kick? Double that sriracha. This is your dressing now.

Store or serve immediately:

Pour it over shredded cabbage and carrots right now, or tuck it into a sealed jar in the fridge for up to a week. Just give it a good whisk or shake before using again—the oil separates like nature intended.

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My mom started requesting this for every family gathering after I served it with grilled fish tacos. Now it's become the unofficial house dressing, and I catch my dad sneaking spoonfuls of it straight from the jar when he thinks nobody's watching. Some recipes become family traditions faster than others.

Making It Your Own

Once you've made this a few times, start playing with the ratios. I've gone through phases where I double the ginger during cold and flu season, or add extra sriracha when I need something to wake up my lunch. The best version is the one that tastes like you.

The Creamy Variation

Sometimes you want that coleslaw to coat the back of your spoon. Whisk in two tablespoons of good mayonnaise and watch the whole thing transform into something velvety and rich. It's not traditional, but it's magical on fish tacos or as a dip for sweet potato fries.

Beyond The Slaw

This dressing deserves to graduate from coleslaw duty. Try it drizzled over roasted salmon, tossed with cold noodles for a lightning-fast side dish, or use it as a marinade for chicken thighs. The sesame-ginger combo works almost anywhere you need bright, assertive flavor.

• Thin it with a little water and use it as a salad dressing for mixed greens
• Stir a spoonful into grain bowls with roasted vegetables for instant flavor
• Keep a jar in your fridge for emergency flavor boosts on boring takeout

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Sometimes the simplest recipes are the ones that change how people think about everyday food. This ten-minute dressing made me actually look forward to eating my vegetables, and I hope it does the same for you.

Recipe FAQs

→ What ingredients give this dressing its Asian flavor?

Key ingredients like toasted sesame oil, soy sauce or tamari, fresh ginger, and lime juice create the bright Asian-inspired taste.

→ Can this dressing be made gluten-free?

Yes, substituting tamari for soy sauce makes the dressing gluten-free without sacrificing flavor.

→ Is there a way to add heat to this dressing?

Adding sriracha or chili garlic sauce introduces a subtle spicy kick that can be adjusted to personal taste.

→ How long can this dressing be stored?

Refrigerate the dressing in an airtight container for up to one week. Shake or whisk before serving.

→ What are good ingredient swaps for different flavors?

Using peanut oil instead of vegetable oil adds nuttiness, and adding fresh cilantro or green onions adds extra freshness.