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