Asian Slaw Dressing Recipe
The Asian slaw dressing recipe has a bright, fresh taste that blends mild tanginess, gentle sweetness, rich sesame notes, and savoury soy sauce into a smooth, balanced dressing.Fresh garlic and grated ginger add a clean, lively finish that complements crisp vegetables without becoming too strong.
Equipment
- Measuring Cups
- Measuring spoons
- Small Mixing Bowl,
- Whisk
- Garlic press or knife
- Grater
- Glass jar with lid
Ingredients
- ΒΌ cup rice wine vinegar
- 2 tablespoons low-sodium soy sauce or tamari
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey or granulated sugar, if preferred
- 2 tablespoons toasted sesame oil
- 1 garlic clove finely minced
- 1 teaspoon freshly grated ginger
Instructions
Step 1:
- Add the rice wine vinegar, soy sauce, honey (or sugar), toasted sesame oil, olive oil, minced garlic, and grated ginger to a small mixing bowl or a jar with a tight-fitting lid.
Step 2:
- Whisk everything together until the honey has dissolved and the oils are fully blended with the vinegar. If using a jar, seal it tightly and shake well for about 30 seconds.
Step 3:
- Taste the dressing and adjust the flavour if needed. Add a little more honey for extra sweetness, soy sauce for a richer savoury flavour, or rice vinegar for a brighter tang.
Step 4:
- Pour the dressing over shredded cabbage, carrots, or your favourite salad just before serving. Toss until everything is evenly coated, then serve immediately or refrigerate for up to one week in a sealed container.