Japanese Slaw – Chargrill Charlie’s Copycat Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
