Japanese Slaw – Chargrill Charlie’s Copycat Recipe
This Japanese Slaw recipe is a vibrant and refreshing salad inspired by Chargrill Charlie’s, combining finely shredded green and red cabbage, carrot, edamame, and Japanese seaweed salad tossed in a creamy, tangy dressing made with soy sauce, rice vinegar, Kewpie mayonnaise, sesame oil, and a hint of wasabi. Perfect as a light side or a crunchy topping, this slaw melds traditional Japanese flavors with fresh, crisp vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (mainly to cook the edamame)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 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
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 (or 1 1/2 tsp honey)
- 1/2 – 1 1/2 tsp wasabi paste, optional and adjustable to taste
Instructions
- Dressing Preparation: Combine soy sauce, rice vinegar, Kewpie mayonnaise, toasted sesame oil, olive oil, sugar, and wasabi paste in a jar. Shake vigorously until the mayonnaise is fully emulsified and the dressing is smooth. Taste and adjust sugar if needed for desired sweetness.
- Toss Vegetables with Dressing: In a large bowl, place shredded green and red cabbage, carrot, green onions, half of the cooked edamame, and half of the seaweed salad. Pour about three-quarters of the prepared dressing over the vegetables. Toss well to coat everything evenly; note the seaweed salad tends to stay in clumps.
- Wilt the Cabbage: Set the tossed salad aside for 15 minutes at room temperature. This resting period allows the cabbage to slightly wilt and soften, enhancing the flavor melding.
- Final Serve: After wilting, toss the salad once more. Transfer to a serving platter or bowl. Arrange the remaining seaweed salad and edamame on top. Drizzle the leftover dressing over the assembled salad just before serving for added flavor and visual appeal.
Notes
- Note 1: Use finely shredded cabbage for best texture and mixing ease.
- Note 2: Use a julienne shredder or box grater to finely shred the carrot to maintain a consistent texture.
- Note 3: Cook edamame according to package instructions, typically boiling or steaming until tender.
- Note 4: Japanese seaweed salad is pre-dressed and can be found in many Asian grocery stores.
- Note 5: Kewpie mayonnaise is a Japanese style mayo known for its rich umami flavor, best for authentic taste.
- Note 6: Wasabi paste is optional and can be adjusted to taste for a spicy kick.
Keywords: Japanese slaw, Chargrill Charlie's copycat, Asian salad, cabbage slaw, edamame salad, Japanese dressing, Kewpie mayonnaise salad, healthy side dish
