Dinner

Japanese Slaw – Chargrill Charlie’s Copycat Recipe

Name: Japanese Slaw – Chargrill Charlie’s Copycat Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Japanese
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 (julienne shredder or box grater); 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; 1 1/2 tbsp soy sauce; 1 1/2 tbsp rice vinegar (substitute cider vinegar if unavailable); 1 1/2 tbsp Kewpie mayonnaise; 1 tbsp toasted sesame oil; 1 1/2 tbsp olive oil; 1 tsp sugar (any type) or 1 1/2 tsp honey; 1/2 – 1 1/2 tsp wasabi paste (optional, adjust to taste)

ByMaya Arden February 13, 2026February 13, 2026

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Introduction

This Japanese Slaw inspired by Chargrill Charlie’s is a vibrant and refreshing salad packed with crunchy cabbage, sweet carrot, and savory edamame. The creamy, tangy dressing with a hint of wasabi brings it all together, making it an excellent side or light meal.

A large pile of fresh salad sits on a white plate, placed on a white marbled surface. The salad has several layers: the bottom layer is a mix of finely shredded light green and deep purple cabbage, giving a crunchy texture. On top of the cabbage, there are thin strips of bright orange carrots scattered evenly. The upper layers include a generous amount of fresh, green edamame beans and dark green seaweed strands that add a glossy and slightly wet texture. In front of the plate, a silver spoon rests on a light cloth. The image shows a natural, soft light highlighting the freshness and vibrant colors of the salad. photo taken with an iphone --ar 4:5 --v 7

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 (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

1 1/2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar (or substitute cider vinegar)
1 1/2 tablespoons Kewpie mayonnaise

1 tablespoon toasted sesame oil
1 1/2 tablespoons olive oil
1 teaspoon sugar (any type) or 1 1/2 teaspoons honey

1/2 to 1 1/2 teaspoons wasabi paste (optional, adjust to taste)

Instructions

Step 1: Make the dressing by combining soy sauce, rice vinegar, Kewpie mayonnaise, toasted sesame oil, olive oil, sugar, and wasabi paste in a jar. Shake well until the mayonnaise is fully emulsified. Taste and add more sugar if desired.
Step 2: In a large bowl, combine the green cabbage, red cabbage, carrot, green onion, half the edamame, and half the seaweed salad.

Step 3: Pour about three-quarters of the dressing over the salad and toss gently to combine. The seaweed salad will mostly remain in clumps.
Step 4: Let the slaw sit for 15 minutes to allow the cabbage to wilt slightly.
Step 5: Toss the salad again, then transfer it to a serving platter or bowl. Arrange the remaining seaweed salad and edamame on top in clumps, and drizzle with the remaining dressing before serving.

Tips & Variations

Substitute cider vinegar for rice vinegar if needed, but rice vinegar keeps the authentic flavor.
Adjust the wasabi paste to your desired spice level, or omit it for a milder taste.
Use frozen edamame for convenience; just be sure to cook and drain well.

Try adding toasted sesame seeds for extra crunch and aroma.

Storage

Store the Japanese slaw in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A white bowl filled with a layered salad is shown. The first layer consists of shredded green and purple cabbage and thin orange carrot strips, creating a colorful base. On top of that is a layer of bright green seaweed with a glossy texture. Above the seaweed is a pile of fresh green edamame beans. A light brown dressing is being poured over the edamame from above. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this slaw ahead of time?

Yes, you can prepare the slaw a few hours in advance and refrigerate it. To maintain crispness, keep the dressing separate and toss it with the salad just before serving.

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

You can use regular mayonnaise, but Kewpie offers a slightly richer and tangier flavor that enhances the dressing. If unavailable, regular mayo will still work well.