If you’re craving a fresh, vibrant side that bursts with unique flavors and textures, look no further than Chargrill Charlie’s Copycat Japanese Slaw Recipe. This irresistible slaw combines crisp green and red cabbage, sweet carrots, and the briny punch of seaweed salad and edamame, all tied together with a creamy, tangy dressing featuring Kewpie mayo and a hint of wasabi. Every bite offers a perfect harmony of crunchy, creamy, salty, and slightly spicy notes that feels both light and satisfying. Whether you’re aiming to impress guests at a summer cookout or simply jazz up weeknight meals, this recipe is an absolute keeper.
Ingredients You’ll Need
This Chargrill Charlie’s Copycat Japanese Slaw Recipe shines because of its simple yet carefully selected ingredients. Each one brings an essential element—crunch, color, flavor, or that distinctive umami kick—that works together to deliver a well-balanced, refreshing dish.
- 5 cups green cabbage (finely shredded): Forms the crisp, crunchy base that keeps the slaw refreshing.
- 2 cups red cabbage (finely shredded): Adds vibrant color and slight earthiness for contrast.
- 1 medium carrot (julienned): Introduces sweetness and a tender crunch that brightens the mix.
- 2 green onion stems (sliced diagonally): Offers a mild oniony sharpness for added depth.
- 1 cup edamame (cooked): Supplies protein and a smooth, buttery texture.
- 2/3 cup Japanese seaweed salad (pre-dressed): Infuses a satisfying briny, umami flavor with a unique chewy texture.
- 1 1/2 tbsp soy sauce: Delivers the signature salty umami backbone.
- 1 1/2 tbsp rice vinegar: Adds essential acidity that brightens the entire dish.
- 1 1/2 tbsp Kewpie mayonnaise: Brings a velvety creaminess that balances tang and spice gracefully.
- 1 tbsp toasted sesame oil: Lends a toasty, nutty aroma that elevates every mouthful.
- 1 1/2 tbsp olive oil: Smooths out the dressing and adds richness.
- 1 tsp sugar (or 1 1/2 tsp honey): Provides a subtle sweetness to balance all the tart and savory flavors.
- 1/2 – 1 1/2 tsp wasabi paste (optional): Adds a delightful gentle heat and kick of earthiness, adjustable to taste.
How to Make Chargrill Charlie’s Copycat Japanese Slaw Recipe
Step 1: Shake Up the Dressing
Start by combining soy sauce, rice vinegar, Kewpie mayonnaise, toasted sesame oil, olive oil, sugar, and wasabi paste in a jar with a tight lid. Give it a vigorous shake until the mayonnaise is fully emulsified and the dressing is silky smooth. This dressing is the magic touch that brings creaminess and umami in perfect harmony. Give it a taste and adjust sweetness if you prefer it a bit more mellow.
Step 2: Toss Together the Veggies
In a large bowl, add the shredded green and red cabbage, julienned carrot, sliced green onions, half of the cooked edamame, and half of the seaweed salad. Pour about three-quarters of the dressing over the veggies and toss gently but thoroughly, making sure the cabbage is well coated. The seaweed salad chunks will mostly stay intact, adding bursts of flavor throughout.
Step 3: Let It Wilt
Set the slaw aside at room temperature for about 15 minutes. This resting period allows the cabbage to soften slightly, soaking up the flavors and melding into a more tender, harmonious texture. It’s this step that transforms the slaw from just shredded veggies into something more layered and satisfying.
Step 4: Final Toss and Serve
Give the slaw another toss to redistribute dressing and loosen the veggies again. Transfer it to a serving platter or large bowl, then gracefully drape the remaining seaweed salad and edamame over the top in pretty clumps. Drizzle the last bit of dressing across the surface for extra flavor and gloss. Serve immediately for the best crunch and vibrant flavors.
How to Serve Chargrill Charlie’s Copycat Japanese Slaw Recipe
Garnishes
For a fresh and festive touch, try sprinkling toasted sesame seeds or thinly sliced nori strips atop your slaw. A few extra rings of fresh green chili or a light drizzle of additional wasabi paste can add a kick for spice lovers. These garnishes enhance the visual appeal and provide texture contrast.
Side Dishes
This slaw pairs brilliantly with grilled meats like chicken yakitori or teriyaki salmon, acting as a refreshing foil to smoky richness. It’s also delightful alongside crispy tempura or served with steamed rice and miso soup for a light, authentic Asian-inspired meal.
Creative Ways to Present
Serve the slaw in individual small bowls with a chunk of grilled protein on top for a stunning plated appetizer. Alternatively, layer it in a glass jar with alternating layers of cabbage, dressing, and seaweed salad for an eye-catching picnic dish. Its colorful layers practically invite you to dig in!
Make Ahead and Storage
Storing Leftovers
Transfer leftover slaw to an airtight container and refrigerate. It stays fresh for about 2 days, although the cabbage will continue to soften. For best texture, enjoy it sooner rather than later.
Freezing
This Japanese slaw doesn’t freeze well because the raw vegetables and seaweed salad lose their crispness and become soggy. It’s definitely a fresh-eat recipe best enjoyed within a couple of days.
Reheating
If you prefer your slaw slightly warm, gently warm it in a pan over low heat just until lukewarm, but be cautious—heat can wilt the cabbage further and compromise the satisfying crunch. Often, the best way is to serve it cold or at room temperature to keep the textures fresh.
FAQs
Can I make this slaw vegan?
Absolutely! Simply swap the Kewpie mayonnaise for a vegan mayo alternative, and double-check that the seaweed salad doesn’t contain any fish-based dressings. The flavors will still be fantastic and just as satisfying.
What can I substitute for seaweed salad if I can’t find it?
If pre-dressed Japanese seaweed salad isn’t available, you can replace it with finely chopped seaweed snacks or wakame rehydrated in water, dressed lightly with a splash of soy sauce and sesame oil to mimic the flavors.
How spicy is this slaw with wasabi paste?
The wasabi paste adds a gentle heat that you can control by adjusting the amount. Starting with ½ teaspoon is mild, while 1½ teaspoons brings a noticeable but not overpowering kick. It complements the creamy and tangy dressing beautifully.
Can I prepare the slaw completely in advance?
It’s best to toss the dressing with the slaw at least 15 minutes before serving to allow wilting, but avoid making it more than a few hours ahead to maintain freshness and crunch.
Is this slaw gluten-free?
This recipe can be gluten-free if you use gluten-free soy sauce. Most other ingredients, including rice vinegar and sesame oil, are naturally gluten-free, making this slaw a great option for gluten-sensitive diners.
Final Thoughts
Chargrill Charlie’s Copycat Japanese Slaw Recipe has quickly become one of my favorite side dishes because it’s simple, fresh, and bursting with delightful flavors and textures. Whether you’re a fan of Japanese cuisine or simply craving a slaw that breaks the mold, this recipe delivers every time. Give it a go and enjoy the perfect refreshing crunch with a creamy, tangy twist—it might just become your new go-to!
Print
Chargrill Charlie’s Copycat Japanese Slaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings (4-6 as a side)
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Description
This Japanese Slaw recipe is a fresh, vibrant side dish inspired by Chargrill Charlie’s, featuring a crunchy mix of green and red cabbage, shredded carrot, edamame, and seaweed salad. Tossed in a creamy, tangy dressing made with soy sauce, rice vinegar, Kewpie mayonnaise, and toasted sesame oil, it offers a perfect balance of sweet, savory, and umami flavors. Ideal as a refreshing accompaniment to grilled dishes or as a light snack, this slaw is quick to prepare with no cooking required.
Ingredients
Vegetables and Salad
- 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 (adjust to taste; optional)
Instructions
- Prepare the dressing: In a jar, combine soy sauce, rice vinegar, Kewpie mayonnaise, toasted sesame oil, olive oil, sugar, and wasabi paste if using. Shake vigorously until the mayonnaise is fully emulsified and the dressing is smooth. Taste and adjust sweetness by adding more sugar if desired.
- Mix the salad ingredients: In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrot, sliced green onions, half of the cooked edamame, and half of the Japanese seaweed salad. Pour about three-quarters of the dressing over the vegetables and toss gently to coat. Note that the seaweed salad will mostly stay in clumps.
- Let the slaw wilt: Set the tossed salad aside for 15 minutes to allow the cabbage to soften slightly and absorb the flavors of the dressing.
- Finish and serve: After wilting, toss the slaw again. Transfer it to a serving platter or bowl and decorate by draping the remaining seaweed salad and edamame over the top in clumps. Drizzle the remaining dressing on top. Serve immediately for best texture and flavor.
Notes
- Note 1: Finely shredding the cabbage helps the dressing coat every bite and makes the slaw easier to eat.
- Note 2: Using a julienne shredder or box grater for the carrot ensures thin strands that blend well with the cabbage.
- Note 3: Cook edamame according to the package instructions before adding to the salad.
- Note 4: Pre-dressed Japanese seaweed salad can be found at Asian markets; it adds essential umami and texture.
- Note 5: Kewpie mayonnaise has a richer flavor compared to regular mayonnaise, enhancing the dressing.
- Note 6: Wasabi paste is optional and can be adjusted or omitted based on preferred spice level.
