The Only Creamy Asian Slaw Dressing You’ll Ever Need
Learn how to make the best creamy Asian slaw dressing in just 5 minutes! This simple recipe uses pantry staples to create a sweet, tangy, and savoury dressing that will make any salad unforgettable.
If you’ve been searching for that perfect dressing to elevate your salads, your search ends here. This recipe for a creamy Asian slaw dressing is a game-changer. It’s not just for slaw, either—this versatile, flavour-packed sauce is perfect over cold noodles, as a dip for spring rolls, or drizzled over steamed vegetables. This creamy Asian slaw dressing comes together in minutes with simple pantry staples, but the flavour is anything but simple.
Tasting Notes
- Appearance: The dressing is a beautiful, light tan colour with a creamy, glossy finish. Small flecks of minced ginger and garlic are visible throughout, adding visual texture.
- Aroma: The moment you bring it close, you’ll notice a delightful and complex aroma. It’s a nutty, toasty scent from the peanut butter and sesame oil, followed by a sharp, zesty note from the fresh ginger and rice vinegar. The soy sauce adds a deep, savoury background, while a hint of sweetness from the honey ties it all together.
- Texture: This dressing is thick and luxurious, coating ingredients beautifully without being cloying. It’s incredibly smooth due to the emulsified oil and peanut butter, with no lumps at all.
- Flavour: The taste is a harmonious blend of sweet, sour, savoury, and nutty. The initial flavour is a bright tang from the vinegar and a rich savouriness from the soy, quickly followed by the comforting nuttiness of the peanut butter. The ginger and garlic provide a fresh, pungent kick, and the optional gochujang leaves a pleasant, subtle warmth on the finish.
- Mouthfeel: The dressing feels velvety smooth and rich in the mouth. It’s dense enough to cling to ingredients, making each bite feel substantial.
‘Tips, Variations, and Troubleshooting’
- Tip for a Super-Smooth Dressing: The most important step is to properly whisk the peanut butter, vegetable oil, and sesame oil together before adding the other liquid ingredients. This prevents the peanut butter from clumping and ensures a perfectly emulsified, glossy dressing.
- Storage: The dressing will keep in an airtight jar in the refrigerator for up to 5 days. It may thicken significantly when chilled. To restore its perfect consistency, simply let it sit at room temperature for 10-15 minutes and give it a vigorous shake or whisk before using.
- Make it Vegan: To make this a vegan-friendly dressing, simply substitute the honey with maple syrup or agave nectar. The flavour will be slightly different but still delicious.
- Adjusting the Consistency: If you prefer a thinner dressing, you can whisk in a tablespoon of warm water at a time until you reach your desired consistency.
- No Fresh Ginger or Garlic? While fresh is best, you can use 1/2 teaspoon of ground ginger and 1/2 teaspoon of garlic powder as a substitute in a pinch. The flavour won’t be as bright or pungent, but it will still work.
- Troubleshooting Lumps: If your dressing ends up lumpy, it’s likely because the peanut butter wasn’t fully incorporated with the oils before the liquids were added. You can try blending it with an immersion blender or a small food processor to smooth it out.
Common Q&A
Q: Can I use crunchy peanut butter?
A: You can, but it will result in a dressing with small bits of peanut, not the smooth, creamy texture that this recipe aims for. For the best result, use creamy peanut butter.
Q: What kind of oil should I use?
A: A neutral oil like vegetable, canola, or grapeseed oil is best as it won’t overpower the other flavours. Avoid strong-tasting oils like olive oil.
Q: How do I make this spicier?
A: The recipe uses a small amount of gochujang for a subtle kick. For more heat, you can add Sriracha or add a pinch of dried chilli flakes.
Q: How long does this dressing last in the fridge?
A: Stored in an airtight container, this dressing will last for up to 5 days in the refrigerator.
The Recipe
Equipment List:
- Medium-sized mixing bowl
- Whisk
- Measuring spoons/cups
- Garlic press or knife for mincing
- Airtight jar for storage
Creamy Asian Slaw Dressing
Prep Time: 5 minutes
Yields: Approx. 3/4 cup
Ingredients
- 15 grams (1 tbsp) creamy peanut butter
- 75 grams (6 tbsp) vegetable oil or other neutral oil
- 2.5 grams (1/2 tsp) toasted sesame oil
- 60 grams (4 tbsp) seasoned rice vinegar
- 15 grams (1 tbsp) soy sauce
- 7.5 grams (1/2 tbsp) honey or maple syrup
- 5 grams (1 tsp) fresh ginger, finely minced
- 5 grams (1 clove) garlic, finely minced
- 1 gram (1/4 tsp) gochujang (optional)
- A pinch of salt, to taste
Instructions
Create the Base
Find a medium-sized bowl and add your creamy peanut butter, vegetable oil, toasted sesame oil, your finely minced garlic, and ginger. If you want a little warmth, add the gochujang now. Grab your whisk and get to work—whisk these together vigorously until the peanut butter is fully incorporated and the mixture is completely smooth. This little step is crucial for preventing lumps and creating a stable, beautiful emulsion.
Add the Flavour
Now that you have a smooth base, you can add the rest of the flavour powerhouses. Pour in the seasoned rice vinegar, soy sauce and honey (or maple syrup).
Emulsify the Dressing
Continue to whisk all the ingredients together. You’ll notice the dressing starts to transform, becoming glossy, smooth, and slightly thicker as it fully emulsifies. Keep whisking until everything is perfectly combined.
Taste and Season
Give your new creation a taste test. This is your chance to make it perfect! Adjust it if necessary with a pinch of salt to enhance the flavours, a little more honey for sweetness, or a splash more vinegar for an extra tang.
Serve or Store
This dressing is ready to be used immediately! Toss it with your favourite slaw vegetables, or pour it into an airtight jar and store it in the refrigerator for up to 5 days. It might thicken in the fridge, so just let it sit at room temperature for about 10 minutes and give it a good shake or whisk before using.
Creamy Asian Slaw Dressing: The ONLY Recipe You’ll Ever Need
Ingredients
Equipment
Method
- In a bowl, whisk peanut butter, vegetable oil, sesame oil, garlic, ginger and Gochujang until smooth.
- Next add the vinegar, soy sauce and honey.
- Whisk until dressing is smooth and emulsified.
- Taste and adjust seasoning with salt, honey, or vinegar.
- Use immediately or store in the fridge for up to 5 days.
Nutrition
Video
Notes
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Hi, I’m Dael!
I create easy-to-follow recipes for busy home cooks. My goal is to demystify the kitchen and help you eat well every day.
Absolutely delicious. Easy to make.