Best Asian Coleslaw Dressing

The first time I made this dressing, I'd invited friends over for tacos and completely forgotten to make a sauce. I raided my pantry, threw everything Asian-inspired into a bowl, and people kept asking what restaurant I'd ordered it from. Now it lives in a repurposed jam jar in my fridge door, ready for emergency salad rescues.

Last summer, my neighbor brought over a giant head of cabbage from her garden. I made triple batches of this dressing, and we spent the whole afternoon on her back porch eating slaw and talking about how the simplest foods often become the ones we remember most.

Ingredients

• Rice vinegar: Unseasoned gives you the cleanest canvas for the other flavors to shine
• Soy sauce or tamari: Tamari keeps it glutenfree without sacrificing that deep umami punch
• Toasted sesame oil: This is the backbone, dont even think about skipping it
• Vegetable oil: Grapeseed or canola stays neutral so sesame can take center stage
• Honey or maple syrup: Just enough to round out the sharp edges
• Fresh lime juice: Adds brightness that cuts through the oil
• Fresh ginger: Grate it fine so you dont hit spicy chunks in your slaw
• Garlic: One clove is plenty, it mellows as the dressing sits
• Sriracha: Optional, but I never skip it anymore
• Salt and pepper: Finish with these to bring everything together

Instructions

Build your base:

Whisk the rice vinegar, soy sauce, both oils, honey, and lime juice in a medium bowl until the mixture looks slightly thickened

Add the aromatics:

Stir in the grated ginger, minced garlic, sriracha if using, salt, and pepper until completely smooth

Taste and trust yourself:

Dip a lettuce leaf in there, then adjust with more lime for brightness, honey for balance, or heat if you like it alive

Store or serve:

Pour over slaw immediately, or tuck it into the fridge for up to a week and shake before using

Save

My daughter now requests this on everything from regular green salads to grain bowls. Theres something about the way the sesame and ginger dance together that makes even the most basic vegetables feel special.

Make It Your Own

Sometimes I whisk in a spoonful of peanut butter or tahini for extra creaminess. Other times, when I want something fresher, I fold in finely chopped cilantro or mint right before serving. The base formula works because it balances acid, fat, sweet, and heat in perfect proportion.

What It Goes Best With

Beyond traditional coleslaw, this dressing makes an incredible sauce for cold noodle salads, marinade for grilled vegetables, or dip for spring rolls. I've even drizzled it over roasted salmon when I wanted something with a little more personality than plain lemon.

Storage Wisdom

I keep a batch in a glass jar with a tight lid, and it honestly gets better after a few days in the fridge as the flavors meld together. Just bring it to room temperature before using, and give it a good shake to recombine.

• Double the recipe and keep some on hand for quick weeknight meals
• Write the date on the jar so you know when you made it
• If it smells off or tastes too sharp, its time to make a fresh batch

Save

A great dressing is like a good friend, it makes everything around it shine a little brighter.

Recipe FAQs

→ What oils are used in this dressing?

It includes toasted sesame oil for nuttiness and a neutral vegetable oil like canola or grapeseed for balance.

→ Can the dressing be made vegan?

Yes, substituting honey with maple syrup keeps it plant-based and naturally sweet.

→ How should I store the dressing?

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

→ Is the dressing gluten-free?

Using tamari instead of regular soy sauce ensures a gluten-free option.

→ Can I adjust the spice level?

Yes, add or omit sriracha or chili garlic sauce to suit your preferred heat level.

→ What vegetables pair well with this dressing?

Shredded cabbage, carrots, bell peppers, and snap peas all complement its bold flavors beautifully.