If you’re craving a crisp, vibrant, and utterly addictive salad that bursts with umami and crunch, you need to try Chargrill Charlie’s Copycat Japanese Slaw Recipe. This dish is a brilliant blend of fresh cabbage, crunchy carrot, tender edamame, and those delightful pops of seaweed salad—all tossed in a perfectly balanced dressing that is creamy, tangy, and just a little spicy. It’s a refreshing side that instantly elevates any meal with its colorful presentation and complex flavors, making it a personal favorite that’s as fun to serve as it is to eat.
Ingredients You’ll Need
Each ingredient in Chargrill Charlie’s Copycat Japanese Slaw Recipe plays a distinct role, from texture and color to the subtle layers of flavor that build this dish’s signature personality. The list is simple but thoughtfully composed, ensuring every bite is a delightful experience.
- Green cabbage: Finely shredded and crunchy, this forms the crisp green base of the slaw.
- Red cabbage: Adds brilliant color contrast and a slightly earthier crunch to the mix.
- Carrot: Provides sweet, bright notes and more texture with its fine julienne shredding.
- Green onion stems: Sliced on the diagonal, these add a mild, oniony freshness.
- Edamame: Soft and buttery, these little soybeans bring protein and a hint of sweetness.
- Japanese seaweed salad: A unique, pre-dressed umami bomb that adds a briny, chewy bite.
- Soy sauce: For that essential depth of salty, savory flavor.
- Rice vinegar: Brings the perfect mild acidity to brighten the dressing (substitute cider vinegar if needed).
- Kewpie mayonnaise: The creamy, slightly sweet Japanese mayo that makes the dressing silky and luscious.
- Toasted sesame oil: Adds a warm, nutty aroma that enhances every ingredient.
- Olive oil: Softens the intensity and balances out the dressing.
- Sugar or honey: A touch of sweetness to round out the flavors perfectly.
- Wasabi paste: Optional but amazing if you want a gentle kick of heat and that classic Japanese flavor dimension.
How to Make Chargrill Charlie’s Copycat Japanese Slaw Recipe
Step 1: Shake Up the Dressing
Start by adding soy sauce, rice vinegar, Kewpie mayonnaise, toasted sesame oil, olive oil, sugar, and wasabi paste into a jar. Give it a good shake until the mayonnaise is fully emulsified and the dressing is smooth and creamy. Pause here to taste and adjust the sweetness—adding more sugar or honey if you prefer that slightly sweeter touch in your slaw.
Step 2: Toss the Salad Base
In a large bowl, combine the finely shredded green and red cabbages, carrot, green onion slices, half of the cooked edamame, and half of the seaweed salad. Pour in about three-quarters of the dressing and toss everything together gently but thoroughly. The seaweed salad tends to stick in little clumps, which is exactly how you want it to be at this stage.
Step 3: Let the Cabbage Wilt
Set your bowl aside for 15 minutes. This resting time allows the cabbage to soften slightly, marrying the flavors and making the texture of the slaw wonderfully tender while still maintaining a pleasant crunch.
Step 4: Final Toss and Serve
Give your slaw a good toss once more, then transfer it to a serving platter or bowl. Scatter the remaining seaweed salad in clumps on top along with the rest of the edamame. Drizzle the leftover dressing across the top for that extra burst of flavor right before diving in.
How to Serve Chargrill Charlie’s Copycat Japanese Slaw Recipe
Garnishes
The classic garnishes are simple but impactful: a sprinkle of toasted sesame seeds adds a lovely nutty crunch and visual appeal. For an added touch of freshness, thin slices of fresh chili or a small handful of finely chopped cilantro work beautifully to elevate the slaw’s flavor even more.
Side Dishes
This Japanese slaw shines as a side dish with grilled meats like teriyaki chicken or smoky beef skewers. It also pairs excellently with seafood—think grilled salmon or crispy tempura shrimp—offering a crisp, refreshing contrast to the richness of those mains.
Creative Ways to Present
For a fun twist, try serving the slaw in mini lettuce cups for individual bites or use it as a crunchy topping on sushi bowls or poke. You can even turn it into a vibrant sandwich filling to add a Japanese-inspired crunch to burgers or wraps.
Make Ahead and Storage
Storing Leftovers
This slaw keeps well in the fridge for up to two days in an airtight container. The cabbage will continue to soften as it sits, so expect the texture to become less crunchy but still deliciously flavorful. Keep the dressing separate if you’re prepping in advance to maintain the freshest crunch.
Freezing
Because this dish relies on fresh, crisp vegetables, freezing is not recommended. The cabbage and carrot will lose their texture and become soggy, which detracts from the overall enjoyment of Chargrill Charlie’s Copycat Japanese Slaw Recipe.
Reheating
This slaw is best enjoyed cold or at room temperature. If you’d like to bring it just slightly to warmth, let it sit at room temperature for 10–15 minutes before serving rather than heating, which can wilt the cabbage unevenly.
FAQs
Can I make this slaw vegan?
Absolutely! Just swap the Kewpie mayonnaise for a vegan mayo alternative, and make sure your wasabi paste doesn’t contain any non-vegan ingredients. The flavors will remain vibrant and delightful.
What if I can’t find Japanese seaweed salad?
If Japanese seaweed salad isn’t available, you can substitute with wakame seaweed (rehydrated and drained) or skip it entirely. The slaw will still taste fantastic with the other ingredients carrying the flavor beautifully.
How spicy is the wasabi in this recipe?
The amount of wasabi paste you use is entirely up to you. It adds a subtle heat and characteristic sharpness, but the recipe’s default is mild enough that it won’t overpower the salad. Start with less and add more if you love a bit of a kick.
Can I add other vegetables to the slaw?
Definitely! Thinly sliced bell peppers, daikon radish, or cucumber can all enhance texture and flavor. Just be mindful not to overpower the core ingredients that define the classic Chargrill Charlie’s Copycat Japanese Slaw Recipe.
What’s the best way to shred the vegetables?
For the ideal texture, use a box grater for the cabbage and a julienne shredder for the carrot to get those thin, delicate strands that hold the dressing beautifully without getting soggy.
Final Thoughts
If you’re ready to brighten up your table with something that’s crunchy, creamy, tangy, and packed with umami, don’t hesitate to try Chargrill Charlie’s Copycat Japanese Slaw Recipe. It’s one of those dishes that feels fancy enough to impress but is surprisingly easy and quick to make. Once you taste its vibrant layers, it just might become your go-to side for everything from weekday dinners to weekend gatherings. Give it a whirl—you won’t regret it!
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Chargrill Charlie’s Copycat Japanese Slaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings (as a side)
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Description
This Japanese Slaw recipe is a vibrant, crunchy side dish inspired by Chargrill Charlie’s, featuring finely shredded green and red cabbage, carrot, edamame, and a flavorful dressing of soy sauce, rice vinegar, and Kewpie mayonnaise. The salad is lightly wilted to enhance the flavors and texture, making it a perfect healthy accompaniment to grilled meats or as a refreshing standalone salad.
Ingredients
Vegetables
- 5 cups (tightly packed) green cabbage, finely shredded (~1/2 medium head)
- 2 cups (tightly packed) red cabbage, finely shredded (~1/4 small head)
- 1 medium carrot, peeled and finely shredded (using a julienne shredder or box grater)
- 2 green onion stems, finely sliced on the diagonal
- 1 cup edamame, cooked per packet directions
- 2/3 cup Japanese seaweed salad, pre dressed
Dressing
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar (can substitute cider vinegar)
- 1 1/2 tbsp Kewpie mayonnaise
- 1 tbsp toasted sesame oil
- 1 1/2 tbsp olive oil
- 1 tsp sugar (any type) or 1 1/2 tsp honey
- 1/2 – 1 1/2 tsp wasabi paste (optional, adjust to taste)
Instructions
- Dressing: Shake all dressing ingredients in a jar until the mayonnaise is fully emulsified. Taste and add more sugar or honey if desired for sweetness.
- Toss with salad: In a large bowl, combine finely shredded green cabbage, red cabbage, carrot, sliced green onion, half of the cooked edamame, and half of the pre-dressed seaweed salad. Pour about three-quarters of the dressing over the salad and toss thoroughly, noting the seaweed will remain mostly in clumps.
- Wilt: Let the salad sit at room temperature for 15 minutes. This resting time allows the cabbage to soften slightly and absorb the flavors of the dressing.
- Serve: Toss the salad again to redistribute the dressing, then transfer to a serving platter or bowl. Arrange the remaining seaweed salad and edamame on top in clumps, drizzle with the remaining dressing, and serve immediately.
Notes
- Note 1: Use fresh cabbage heads for best texture and flavor.
- Note 2: A julienne shredder or box grater helps achieve fine, consistent carrot strips.
- Note 3: Edamame should be cooked according to package instructions before adding to salad.
- Note 4: Pre-dressed Japanese seaweed salad adds umami and texture; available in Asian grocery stores.
- Note 5: Kewpie mayonnaise is a Japanese mayonnaise known for its rich flavor and creamy texture, preferably using it over regular mayo.
- Note 6: Wasabi paste is optional but adds a subtle heat characteristic of Japanese cuisine.
- This salad is best served fresh but can be refrigerated for up to 1 day; cabbage will continue to soften.
