Japanese Slaw – Chargrill Charlie’s Copycat Recipe

Introduction

This vibrant Japanese Slaw is a fresh, crunchy salad inspired by Chargrill Charlie’s popular dish. Combining crisp cabbage, sweet carrot, and savory edamame with a tangy, creamy dressing, it’s perfect as a light side or topping.

Ingredients

• 5 cups green cabbage, finely shredded (about 1/2 medium head)
• 2 cups red cabbage, finely shredded (about 1/4 small head)
• 1 medium carrot, peeled and finely shredded
• 2 green onion stems, finely sliced on the diagonal
• 1 cup cooked edamame (prepared according to packet directions)
• 2/3 cup Japanese seaweed salad, pre-dressed
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp rice vinegar (substitute cider vinegar if needed)
• 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 to 1 1/2 tsp wasabi paste (optional, adjust to taste)

Instructions

1. Step 1: In a jar, combine soy sauce, rice vinegar, Kewpie mayonnaise, toasted sesame oil, olive oil, sugar (or honey), and wasabi paste. Shake well until the mayonnaise is fully emulsified. Taste and adjust sweetness if desired.
2. Step 2: In a large bowl, mix the green cabbage, red cabbage, carrot, green onion, half the edamame, and half the seaweed salad. Pour about three-quarters of the dressing over the salad and toss gently. Note that the seaweed will mostly stay in clumps.
3. Step 3: Let the salad sit for 15 minutes to allow the cabbage to wilt slightly and the flavors to meld.
4. Step 4: Toss the salad again. Transfer to a serving platter or bowl, then arrange the remaining seaweed salad in clumps on top along with the rest of the edamame. Drizzle with the leftover dressing before serving.

Tips & Variations

• For extra crunch, add sliced almonds or toasted sesame seeds just before serving.
• Substitute Kewpie mayonnaise with regular mayonnaise mixed with a little rice vinegar if unavailable.
• Adjust the wasabi paste carefully; it adds a nice kick but can be omitted for a milder flavor.
• Use fresh seaweed salad or rehydrate dried seaweed according to package instructions if pre-dressed version isn’t accessible.

Storage

Store the slaw covered in the refrigerator for up to 2 days. To maintain crispness, keep the dressing separate and toss just before serving. Leftovers can be gently reheated or served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this slaw ahead of time?

Yes, but it’s best to keep the dressing separate and combine it with the salad shortly before serving to keep the cabbage crisp.

What can I use if I don’t have Kewpie mayonnaise?

You can use regular mayonnaise mixed with a splash of rice vinegar or lemon juice to mimic Kewpie’s tangy flavor.

Japanese Slaw – Chargrill Charlie’s Copycat Recipe

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★★★★★

4.5 from 122 reviews

This Japanese Slaw is a fresh and vibrant salad inspired by Chargrill Charlie’s, featuring a crunchy blend of green and red cabbages, shredded carrot, green onions, edamame, and pre-dressed Japanese seaweed salad. Tossed in a tangy, savory dressing made from soy sauce, rice vinegar, Kewpie mayonnaise, sesame oil, and a hint of wasabi, this slaw delivers layers of flavor and texture. Perfect as a light side dish or complement to grilled meats, it offers a delightful combination of bright, umami-rich ingredients that wilt slightly for a pleasant mouthfeel.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 5 cups green cabbage, finely shredded (about 1/2 medium head)
• 2 cups red cabbage, finely shredded (about 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 according to 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, adjust to taste (optional)

Instructions

1. Make the Dressing: 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 sweetness by adding more sugar or honey if desired.
2. Toss Vegetables with Dressing: In a large bowl, place the shredded green cabbage, red cabbage, shredded carrot, green onions, half of the cooked edamame, and half of the seaweed salad. Add about three-quarters of the dressing to these ingredients and toss gently to combine. Note that the seaweed salad will mostly remain in clumps.
3. Wilt the Slaw: Set the tossed salad aside for 15 minutes at room temperature. This resting period allows the cabbage to soften slightly, enhancing the texture and flavor melding.
4. Final Toss and Serve: After wilting, toss the slaw again to redistribute the dressing. Transfer to a serving platter or bowl. Arrange the remaining seaweed salad in clumps over the top along with the remaining edamame. Drizzle with the leftover dressing for added flavor. Serve immediately and enjoy!

Notes

• Note 1: Use tightly packed cups to measure the shredded cabbage to ensure the correct volume.
• Note 2: For a crisp texture, use a julienne shredder or box grater to shred the carrot finely.
• Note 3: Cook edamame according to packet directions, usually boiling or microwaving, then drain well before adding.
• Note 4: Pre-dressed Japanese seaweed salad can be found in Asian grocery stores; it adds authentic flavor and texture to the slaw.
• Note 5: Kewpie mayonnaise is a Japanese mayonnaise with a rich, umami taste; substitute regular mayonnaise if unavailable, but flavor will differ slightly.
• Note 6: Wasabi paste is optional and adds a spicy kick; adjust quantity according to your heat preference.

Keywords: Japanese slaw, Asian salad, cabbage salad, edamame salad, seaweed salad, tangy dressing, Kewpie mayonnaise, healthy side dish