Japanese Slaw – Chargrill Charlie’s Copycat

Japanese Slaw is a delightful and crunchy salad that brings together the fresh flavors of cabbage, carrots, and edamame. This version is inspired by the famous Chargrill Charlie’s recipe, perfect for a light meal or as a side dish. Its colorful mix not only looks appealing but also offers a burst of flavors that are sure to excite your taste buds.

Why Make This Recipe

Making Japanese Slaw at home is a fantastic way to enjoy a healthy, flavorful meal without much hassle. The salad is packed with nutrients, thanks to the various vegetables and the addition of edamame, which adds protein. The dressing made from Kewpie mayonnaise, rice vinegar, and sesame oil provides a creamy and slightly tangy taste that complements the veggies perfectly. Plus, you can customize the level of sweetness and spice according to your preference.

How to Make Japanese Slaw

Making Japanese Slaw is simple and straightforward. Here’s how you can create this delicious dish from scratch.

Ingredients:

5 cups (tightly packed) green cabbage, finely shredded (~1/2 medium head)
2 cups (tightly packed) red cabbage, finely shredded (~1/4 small head)
1 medium carrot, peeled and finely shredded (using a julienne shredder or box grater)
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 ½ tbsp soy sauce
1 ½ tbsp rice vinegar (sub cider vinegar)
1 ½ tbsp Kewpie mayonnaise
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)

Directions:

Dressing: In a jar, shake together the dressing ingredients until the mayonnaise is fully emulsified. Taste and add more sugar if you desire extra sweetness.
Toss with salad: In a large bowl, combine the green cabbage, red cabbage, carrot, green onion, half of the edamame, and half of the seaweed salad. Add about 3/4 of the dressing and toss everything together. The seaweed may stay in clumps.
Wilt: Let the salad sit for about 15 minutes. This allows the cabbage to wilt slightly and absorb some flavors.
Serve: Toss the salad again before placing it in a serving platter or bowl. Top with the remaining seaweed salad (in clumps) and edamame, and drizzle with the rest of the dressing. Enjoy!

How to Serve Japanese Slaw

Japanese Slaw can be served warm or cold. It works wonderfully as a side dish to grilled meats or as a light meal on its own. Serve it in a large bowl, garnished with extra green onions or sesame seeds for that added touch.

How to Store Japanese Slaw

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The slaw is best eaten fresh, but it can still taste good after a couple of days. Just be mindful that the vegetables may lose some crunch.

Tips to Make Japanese Slaw

Ensure the cabbage is finely shredded for the best texture.
Adjust the wasabi paste according to your spice preference.
You can add other vegetables like bell peppers or cucumbers for extra crunch and color.

Variation

Feel free to customize this recipe by adding protein like grilled chicken or shrimp. You can also switch up the dressing by using tahini instead of mayonnaise for a different flavor profile.

FAQs

1. Can I use regular mayonnaise instead of Kewpie mayonnaise?

Yes, but Kewpie mayonnaise has a unique flavor that adds to the dish. Regular mayonnaise can be used if you can’t find Kewpie.

2. Is this salad gluten-free?

Yes, as long as you use gluten-free soy sauce, this slaw can be gluten-free.

3. How can I make this salad vegan?

To make Japanese Slaw vegan, you can use a plant-based mayonnaise and skip the edamame if you prefer.

Japanese Slaw

A delightful and crunchy salad featuring fresh flavors of cabbage, carrots, and edamame, inspired by Chargrill Charlie's recipe.

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Prep Time 20

Total Time 20

Course Salad, Side Dish

Cuisine Japanese

Servings 6 servings

Calories 180 kcal

Ingredients

Salad Ingredients

5 cups green cabbage, finely shredded (~1/2 medium head) Tightly packed
2 cups red cabbage, finely shredded (~1/4 small head) Tightly packed
1 medium carrot, peeled and finely shredded Use a julienne shredder or box grater
2 stems green onion, finely sliced on the diagonal
1 cup edamame, cooked Prepare according to packet directions
2/3 cup Japanese seaweed salad, pre-dressed

Dressing Ingredients

1 ½ tablespoons soy sauce
1 ½ tablespoons rice vinegar Can substitute with cider vinegar
1 ½ tablespoons Kewpie mayonnaise Regular mayonnaise can be used as a substitute
1 tablespoon toasted sesame oil
1 ½ tablespoons olive oil
1 teaspoon sugar or 1 ½ tsp honey Adjust sweetness to taste
½ – 1 ½ teaspoons wasabi paste Adjust to taste, entirely optional

Instructions

Prepare the Dressing

In a jar, shake together the dressing ingredients until the mayonnaise is fully emulsified.
Taste and add more sugar if you desire extra sweetness.

Combine the Salad

In a large bowl, combine the green cabbage, red cabbage, carrot, green onion, half of the edamame, and half of the seaweed salad.
Add about 3/4 of the dressing and toss everything together.
The seaweed may stay in clumps.

Wilt the Salad

Let the salad sit for about 15 minutes to allow the cabbage to wilt slightly and absorb some flavors.

Serve the Salad

Toss the salad again before placing it in a serving platter or bowl.
Top with the remaining seaweed salad (in clumps) and edamame, and drizzle with the rest of the dressing.
Enjoy!