There is something utterly irresistible about the crunch and umami-packed flavors of the Japanese Slaw – Chargrill Charlie’s Copycat Recipe. This vibrant salad beautifully marries crisp cabbage, sweet carrot, and the delightful nuttiness of edamame with a creamy, tangy dressing that brings it all together. It’s fresh, colorful, and perfectly balanced, making it an instant crowd-pleaser whether you’re serving it as a side or a light meal. Trust me, once you try this recipe, you’ll understand why it’s become a go-to favorite for so many home cooks and fans of Japanese-inspired dishes alike.
Ingredients You’ll Need
Each ingredient in this Japanese Slaw is thoughtfully chosen to add a unique texture or flavor note, creating layers of taste that sing together harmoniously. From the vibrant greens and purples of the cabbages to the creamy richness of Kewpie mayonnaise, every component plays a vital and delicious role.
- Green cabbage: Provides the essential crunch and a mild base to balance stronger flavors.
- Red cabbage: Adds a stunning purple hue and a hint of earthiness to the mix.
- Carrot: Offers natural sweetness and bright color, shredded finely for texture.
- Green onions: Sliced diagonally for a delicate onion punch and subtle freshness.
- Edamame: Adds protein and a satisfying bite, cooked to tender perfection.
- Japanese seaweed salad: Pre-dressed and packed with umami, lending a fresh oceanic touch.
- Soy sauce: Delivers savory depth and saltiness, critical for that authentic flavor profile.
- Rice vinegar: Brings brightness and acidity to brighten every forkful.
- Kewpie mayonnaise: Creamy with a subtle tang, it’s essential for the perfect coating and richness.
- Toasted sesame oil: Infuses a warm, nutty aroma that’s unmistakably Japanese.
- Olive oil: Balances the dressing with smoothness and enhances mouthfeel.
- Sugar or honey: Adds a touch of sweetness to round out the acidity and salt.
- Wasabi paste (optional): For a gentle heat and that signature kick, adjust to your preference.
How to Make Japanese Slaw – Chargrill Charlie’s Copycat Recipe
Step 1: Whip Up the Dressing
The dressing is where the magic starts. Combine soy sauce, rice vinegar, Kewpie mayonnaise, toasted sesame oil, olive oil, sugar or honey, and wasabi in a jar. Shake vigorously until the mayonnaise fully emulsifies, creating a creamy, cohesive blend. This dressing not only binds the slaw together but imparts that authentic Japanese character that makes this recipe so famous.
Step 2: Combine the Fresh Ingredients
In a large bowl, toss together finely shredded green and red cabbage, julienned carrot, sliced green onions, half the cooked edamame, and half the pre-dressed seaweed salad. Pour about three-quarters of your dressing over the salad and gently toss to coat everything evenly. You’ll notice that the seaweed tends to cluster, which is perfect for texture variety.
Step 3: Allow the Cabbage to Wilt
Set your slaw aside for 15 minutes. This resting time softens the cabbage just enough to make it pleasantly tender without losing its signature crunch, while the dressing flavors infuse deeply. It’s an essential step that takes this dish from good to great.
Step 4: Final Toss and Presentation
Give your salad one last gentle toss to redistribute the dressing and ingredients. Pile it lovingly onto a serving platter or bowl. Drape the remaining seaweed salad in small clumps across the top, scatter the rest of the edamame, and drizzle with the leftover dressing. This finishing touch not only adds flavor but creates a gorgeous presentation that invites everyone to dig in.
How to Serve Japanese Slaw – Chargrill Charlie’s Copycat Recipe
Garnishes
For extra flair and flavor, try sprinkling toasted sesame seeds or thinly sliced nori over your slaw. A few fresh cilantro leaves or a light dusting of shichimi togarashi can introduce subtle heat and vibrancy, enhancing the delicate balance of flavors.
Side Dishes
This Japanese Slaw pairs beautifully with grilled dishes like teriyaki chicken, yakitori skewers, or even simple pan-seared salmon. Its light, crisp nature cuts through richer mains brilliantly, making it a refreshing complement for any meal centered on Japanese or Asian-inspired flavors.
Creative Ways to Present
For a fun twist, serve the slaw in crispy wonton cups or lettuce wraps, turning it into an interactive appetizer or finger food. Layer it atop rice bowls or noodle dishes for added texture, or use it as a crunchy topping for sushi burritos. The possibilities to customize your presentation are endless, and each one delivers that satisfying crunch we all crave.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Japanese slaw in an airtight container in the refrigerator, and it should remain fresh for up to two days. Expect the cabbage to soften slightly over time; tossing it again before serving can help redistribute the dressing and refresh the texture a bit.
Freezing
This slaw is best enjoyed fresh and does not freeze well because the raw vegetables and creamy dressing can separate and become watery upon thawing. For the best experience, prepare only what you plan to eat within a couple of days.
Reheating
Since this is a no-cook salad meant to be served chilled or at room temperature, reheating is not recommended. Simply give it a gentle stir, and it’s ready to enjoy again cold or at your preferred temperature.
FAQs
Can I use regular mayonnaise instead of Kewpie?
Yes, regular mayonnaise can substitute Kewpie, but Kewpie adds a unique creaminess and slight sweetness that really elevates the flavor, so try to find it if you can for the authentic experience.
Is the wasabi paste necessary?
The wasabi is optional but highly recommended if you enjoy a little spicy kick that balances the sweetness and acidity. Start with a small amount, as it can be quite potent.
Can I prepare this recipe vegan?
Absolutely! Use a vegan mayonnaise alternative and make sure your seaweed salad and other ingredients have no animal products. The flavors will still shine beautifully.
How long does the cabbage take to soften during the wilting step?
The 15-minute wait allows the cabbage to lose just enough crunchiness while still holding a pleasant bite. This period lets the dressing penetrate and the textures blend wonderfully.
Can I add other vegetables or nuts for extra flavor?
Yes, feel free to add shredded daikon, sliced bell peppers, or toasted almonds for crunch and complexity. Just be mindful to maintain a balance so the classic flavors stay front and center.
Final Thoughts
If you’re looking for a fresh, vibrant, and truly flavorful slaw that can brighten up any meal, the Japanese Slaw – Chargrill Charlie’s Copycat Recipe is an absolute must-try. It’s quick to prepare, delightfully textured, and bursting with authentic Japanese tastes that make every bite a celebration. Don’t hesitate — gather your ingredients and dive in. Your taste buds will thank you!
Print
Japanese Slaw – Chargrill Charlie’s Copycat Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings (serves 4-6 as a side)
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Description
This Japanese Slaw recipe is a fresh and vibrant copycat of Chargrill Charlie’s popular side dish. Combining finely shredded green and red cabbage, crisp carrot, and tender edamame with a flavorful dressing of soy sauce, rice vinegar, Kewpie mayonnaise, and toasted sesame oil, this slaw offers a delightful balance of textures and umami flavors. The addition of pre-dressed Japanese seaweed salad and a subtle kick of wasabi paste make it uniquely delicious and perfect as a refreshing side for any meal.
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 as 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
- Make the Dressing: Shake all the dressing ingredients in a jar vigorously until the Kewpie mayonnaise is fully emulsified, creating a smooth and well-blended dressing. Taste and adjust sweetness by adding more sugar or honey if desired.
- Combine Salad Ingredients: In a large bowl, place the shredded green and 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 mixture, and toss thoroughly to coat the vegetables evenly. Note that the seaweed will largely clump together.
- Wilt the Cabbage: Let the tossed salad sit for 15 minutes. This resting period allows the cabbage to soften slightly, enhancing the texture and helping the dressing flavors to meld.
- Serve the Slaw: Toss the salad again gently to redistribute dressing and ingredients. Transfer the slaw to a serving platter or bowl. Arrange the remaining seaweed salad and edamame on top in clumps and drizzle with the leftover dressing for extra flavor. Serve immediately and enjoy!
Notes
- Note 1: Use medium-sized cabbage heads to achieve the correct volume when shredded.
- Note 2: A julienne shredder or box grater works best to achieve uniform, thin strips of carrot for proper texture.
- Note 3: Cook edamame according to package instructions, typically boiling or steaming until tender.
- Note 4: The Japanese seaweed salad is pre-dressed; no additional seasoning needed before mixing.
- Note 5: Kewpie mayonnaise imparts a characteristic umami flavor; if unavailable, use a good-quality Japanese-style mayo.
- Note 6: Wasabi paste is optional and should be adjusted to personal taste for preferred heat levels.
