Cooked - Japanese Slaw - Chargrill Charlie's Copycat

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Home Pricing Community My Recipes

Japanese Slaw - Chargrill Charlie's Copycat

4.0

5 cups (tightly packed) green cabbage (, finely shredded (~½ medium head, Note 1))

2 cups (tightly packed) red cabbage (, finely shredded (~¼ 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))

⅔ cup Japanese seaweed salad (, pre dressed (Note 4))

1 ½ tbsp soy sauce

1 ½ tbsp rice vinegar ((sub cider vinegar))

1 ½ tbsp Kewpie mayonnaise ((Note 5))

1 tbsp toasted sesame oil

1 ½ tbsp olive oil

1 tsp sugar ((any type) or 1 ½ tsp honey)

½ - 1 ½ tsp wasabi paste (, adjust to taste (entirely optional) (Note 6))

Dressing: Shake Dressing ingredients in a jar until the mayonnaise is fully emulsified. Taste and add more sugar if you want.
Toss with salad: Place cabbage, carrot, green onion, half the edamame and half the seaweed salad in a bowl. Add about ¾ of the dressing, toss. (Seaweed will mostly stay in clumps).
Wilt: Set aside for 15 minutes to let the cabbage wilt a bit.
Serve: Toss again, then pile onto serving platter or bowl. Drape over remaining seaweed salad (in clumps) and edamame, drizzle with remaining Dressing. Serve!

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇯🇵Japanese

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 119 weeks ago

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