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
Scale
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.