This is my approximation of an Asian slaw dressing, based on pantry ingredients. It’s a great base for a slaw or chunky salad.
Mechanic
A weight-based emulsified dressing at 2:1 oil to acid. The Dijon acts as both flavour and emulsifier; the sesame oil is for aroma, not bulk.
2Oil
1Acid
Ingredients
- 90 g extra-virgin olive oil, or a lighter neutral oil
- 45–50 g rice vinegar or seasoned rice vinegar, plus more to taste
- 30 g Dijon mustard
- 15 g toasted sesame oil
- 10–15 g soy sauce
- 10 g maple syrup
- 2 g MSG (optional)
- 2 g ginger, finely minced (optional; jarred is fine)
Method
Whisk everything together, or blend with an immersion blender, until emulsified. Taste and adjust: rice vinegar for brightness, soy for salt, maple for sweetness.
To serve
On shredded cabbage, carrot, or any Asian-style slaw. Dress just before serving.
Variations
Add sliced fresh chilies for heat, or more ginger and some garlic for depth.
Notes
- Tested alongside bulgogi and stir-fry components; worked very well.
- Seasoned rice vinegar already has sugar and salt, so go easier on the maple and soy.
- Keeps in the fridge; whisk again before using.