Description
This Japanese Slaw recipe is a vibrant, flavorful side dish inspired by Chargrill Charlie’s copycat version. It combines crisp green and red cabbage, shredded carrot, green onions, edamame, and pre-dressed Japanese seaweed salad, tossed in a tangy, creamy dressing made with soy sauce, rice vinegar, Kewpie mayonnaise, sesame and olive oils, sweetened with sugar or honey, and optionally spiced with wasabi paste. It’s easy to prepare, refreshing, and perfect for adding an Asian-inspired crunch to any meal.
Ingredients
Scale
Vegetables and Salad Base
- 5 cups green cabbage, finely shredded (about 1/2 medium head)
- 2 cups red cabbage, finely shredded (about 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 according to packet directions
- 2/3 cup Japanese seaweed salad, pre-dressed
Dressing
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar (or substitute cider vinegar)
- 1 1/2 tablespoons Kewpie mayonnaise
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons olive oil
- 1 teaspoon sugar (any type) or 1 1/2 teaspoons honey
- 1/2 to 1 1/2 teaspoons wasabi paste (optional, adjust to taste)
Instructions
- Prepare the Dressing: In a jar, combine the soy sauce, rice vinegar, Kewpie mayonnaise, toasted sesame oil, olive oil, sugar or honey, and wasabi paste if using. Shake vigorously until the mayonnaise is fully emulsified and the dressing is smooth. Taste and add more sugar or honey if desired for extra sweetness.
- Mix the Salad: In a large bowl, add the shredded green cabbage, red cabbage, carrot, green onions, half of the cooked edamame, and half of the Japanese seaweed salad. Pour about three-quarters of the dressing over the salad and toss gently to combine. Note that the seaweed salad will mostly remain in clumps during tossing.
- Wilt the Cabbage: Let the salad sit for 15 minutes at room temperature. This resting time allows the cabbage to wilt slightly and absorb the dressing flavors.
- Serve: After wilting, toss the salad again gently and transfer it to a serving platter or bowl. Arrange the remaining seaweed salad in clumps over the top along with the remaining edamame. Drizzle with the remaining dressing before serving to add more flavor and visual appeal.
Notes
- Note 1: Using finely shredded cabbage helps the dressing coat the slaw evenly and enhances the texture.
- Note 2: A julienne shredder or box grater works best for giving the carrot a thin, matchstick-like consistency that complements the cabbage.
- Note 3: Cook the edamame according to package instructions, usually boiling or steaming until tender, then drain.
- Note 4: Japanese seaweed salad is usually sold pre-dressed in Asian grocery stores, adding a unique flavor and texture to this slaw.
- Note 5: Kewpie mayonnaise is a Japanese mayonnaise known for its richer, creamier texture and subtle sweetness, which can be substituted with regular mayo but will alter the flavor slightly.
- Note 6: Wasabi paste is optional and adds a spicy kick; adjust the amount according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for cooking edamame)
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Keywords: Japanese slaw, Chargrill Charlie's copycat, Asian slaw, cabbage salad, edamame salad, Japanese seaweed salad, no-cook salad, easy side dish
