Name: Japanese Slaw – Chargrill Charlie’s Copycat Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 5 cups green cabbage, finely shredded (~1/2 medium head); 2 cups red cabbage, finely shredded (~1/4 small head); 1 medium carrot, peeled and finely shredded (julienne style); 2 green onion stems, finely sliced on the diagonal; 1 cup edamame, cooked per packet directions; 2/3 cup Japanese seaweed salad, pre-dressed; 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 (or 1 1/2 tsp honey); 1/2 – 1 1/2 tsp wasabi paste, optional and adjustable to taste

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Introduction

This Japanese Slaw is a refreshing, colorful salad inspired by Chargrill Charlie’s popular dish. It combines crunchy cabbage, sweet carrots, and savory elements like edamame and seaweed salad, all tossed in a tangy, creamy dressing. Perfect as a side or light meal, it’s easy to prepare and bursting with flavor.

A tall pile of mixed salad is arranged on a white plate, sitting on a white marbled surface. The base layer consists of shredded white and purple cabbage mixed with thin orange carrot strips, giving a colorful and crunchy texture. On top, bright green edamame beans are scattered, adding smooth, round shapes. The salad is finished with a vibrant dark green seaweed salad, creating a glossy and fresh look. A silver spoon rests near the plate on a cream cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups green cabbage, finely shredded (~1/2 medium head)
2 cups red cabbage, finely shredded (~1/4 small head)
1 medium carrot, peeled and finely shredded
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
1 1/2 tbsp soy sauce
1 1/2 tbsp rice vinegar (or substitute cider vinegar)
1 1/2 tbsp Kewpie mayonnaise
1 tbsp toasted sesame oil
1 1/2 tbsp olive oil
1 tsp sugar (or 1 1/2 tsp honey)
1/2 – 1 1/2 tsp wasabi paste (optional, adjust to taste)

Instructions

Step 1: Prepare the dressing by combining soy sauce, rice vinegar, Kewpie mayonnaise, toasted sesame oil, olive oil, sugar, and wasabi paste in a jar. Shake well until the mayonnaise is fully emulsified. Taste and adjust sweetness if desired.
Step 2: In a large bowl, combine the green cabbage, red cabbage, carrot, green onion, half of the cooked edamame, and half of the seaweed salad.
Step 3: Pour about three-quarters of the dressing over the salad and toss gently to coat. The seaweed salad will tend to stay in clumps, which is fine.
Step 4: Let the salad sit for 15 minutes to allow the cabbage to wilt slightly and absorb the flavors.
Step 5: Toss the salad again, then transfer to a serving platter or bowl. Arrange the remaining seaweed salad and edamame over the top in clumps. Drizzle with the remaining dressing and serve immediately.

Tips & Variations

Use Kewpie mayonnaise for authentic flavor; if unavailable, regular mayonnaise works but the taste will differ slightly.
Adjust wasabi paste according to your heat preference or omit it for a milder slaw.
For extra crunch, add toasted sesame seeds just before serving.
Substitute rice vinegar with cider vinegar if needed; the flavor will be a bit different but still delicious.

Storage

Store any leftover slaw in an airtight container in the refrigerator for up to 2 days. The cabbage will continue to soften, so it’s best enjoyed fresh. When reheating, this slaw is served cold or at room temperature, so simply give it a gentle toss before serving again.

How to Serve

A large metal bowl holds a colorful salad with five layers of fresh vegetables. At the bottom, there is a layer of thin, long purple cabbage strips on the left side. Next to it, in the middle and slightly to the front, is a pile of bright green edamame beans that look shiny and smooth. To the right of the edamame is a mound of dark green seaweed with a glossy, wet texture. On the far right side, there is a layer of thin orange carrot sticks. In the front and spread across the bowl’s width is a layer of pale green shredded cabbage with a soft texture. A wooden spoon rests inside the bowl, slightly angled. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this slaw ahead of time?

You can prepare the slaw a few hours in advance and let it chill in the refrigerator. However, it’s best eaten within the day because the cabbage will lose its crunch over time.

What can I use if I don’t have Japanese seaweed salad?

You can substitute with wakame seaweed or omit it entirely. Adding extra edamame or sliced cucumbers can help maintain texture and flavor balance.