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
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 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.
