Zesty Ginger Asian Coleslaw Dressing You’ll Crave Daily
This Ginger Asian Coleslaw Dressing brings zesty ginger and tangy rice vinegar together for a delightful crunch.
Equipment
- small bowl
- - Large bowl
- Whisk
- - Knife
- Skillet
Ingredients
For the Slaw
- 2.25 lb Cabbage shredded into thin strips
- 4 Scallions chopped; garnish with green parts
- 1 cup Cilantro chopped; optional
- 2 tbsp Toasted Sesame Seeds toasted for the best aroma
- 0.33 cup Roasted Peanuts optional, can substitute with cashews
For the Dressing
- 3 tbsp Olive Oil or avocado oil
- 1 tbsp Sesame Oil essential for flavor
- 0.25 cup Rice Vinegar
- 3 tbsp Sugar or honey
- 1.5 tbsp Soy Sauce gluten-free if needed
- 1.5 tbsp Ginger finely minced
- 2 cloves Garlic minced
- 0.75 tsp Salt to taste
- 0.5 tsp Chili Flakes to taste
Instructions
Dressing Preparation
- In a small bowl, whisk together rice vinegar, sugar, soy sauce, and salt until the sugar dissolves.
- Stir in the minced garlic and ginger, then whisk in the olive oil and sesame oil until well blended.
Vegetable Preparation
- Slice scallions, separating the white and green parts. Roughly chop the cilantro and shred the cabbage into thin strips.
Combining
- In a large bowl, mix the shredded cabbage, scallion whites, and cilantro. Pour the dressing over and toss vigorously for 1-2 minutes.
Taste and Adjust
- Taste the slaw and adjust salt, vinegar, or soy sauce as needed.
Toasting Garnishes
- Toast the sesame seeds and peanuts in a skillet over medium heat until fragrant and golden.
Serving
- Before serving, sprinkle the toasted sesame seeds, peanuts, and scallion greens on the slaw.
Notes
Dress coleslaw no more than 30 minutes before serving for best crunch. Use fresh ingredients for remarkable flavor.