Japanese Slaw - Chargrill Charlie's Copycat
Total Time
15 minutes
Prep Time
15 minutes
Rating
5 out of 5 stars
(15)
Ingredients
4 servings
- 5 cups (tightly packed) green cabbage (, finely shredded (~1/2 medium head, Note 1)
- 2 cups (tightly packed) red cabbage (, finely shredded (~1/4 small head, Note 1)
- 1 carrot (medium) (, peeled and finely shredded (using a julienne shredder, or box grater, Note 2)
- 2 green onion stems (, finely sliced on the diagonal)
- 1 cup edamame (, cooked per packet directions (Note 3)
- 2/3 cup Japanese seaweed salad (, pre dressed (Note 4)
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar (sub cider vinegar)
- 1 1/2 tbsp Kewpie mayonnaise (Note 5)
- 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 (entirely optional) (Note 6)
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Preparation
Step 1
Dressing: Shake Dressing ingredients in a jar until the mayonnaise is fully emulsified. Taste and add more sugar if you want.
Step 2
Toss with salad: Place cabbage, carrot, green onion, half the edamame and half the seaweed salad in a bowl. Add about 3/4 of the dressing, toss. (Seaweed will mostly stay in clumps).
Step 3
Wilt: Set aside for 15 minutes to let the cabbage wilt a bit.
Step 4
Serve: Toss again, then pile onto serving platter or bowl. Drape over remaining seaweed salad (in clumps) and edamame, drizzle with remaining Dressing. Serve!
Step 5
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