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
Scale
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.
