Japanese Slaw – Chargrill Charlie’s Copycat Recipe
This vibrant Japanese Slaw is a fresh, crunchy salad inspired by Chargrill Charlie’s famous recipe. Loaded with finely shredded green and red cabbage, crisp carrot, green onion, edamame, and pre-dressed Japanese seaweed salad, it’s tossed in a tangy, creamy dressing featuring soy sauce, rice vinegar, Kewpie mayonnaise, toasted sesame oil, and a touch of wasabi for an optional spicy kick. Perfect as a light side or refreshing appetizer.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for edamame preparation)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Salad
- 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
Dressing
- 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)
Instructions
- Prepare the Dressing: Combine soy sauce, rice vinegar, Kewpie mayonnaise, toasted sesame oil, olive oil, sugar (or honey), and wasabi paste in a jar. Shake vigorously until the mayonnaise is fully emulsified and the dressing is smooth. Taste and add more sugar if desired to balance flavors.
- Assemble the Salad Base: In a large bowl, place the finely shredded green cabbage, red cabbage, shredded carrot, sliced green onions, half of the cooked edamame, and half of the pre-dressed Japanese seaweed salad. These ingredients form the core of the slaw and will absorb the dressing.
- Toss with Dressing: Pour about three-quarters of the prepared dressing over the salad mixture. Toss gently to combine, ensuring the dressing coats the vegetables evenly. Note that the seaweed salad will mostly remain in small clumps.
- Wilt the Salad: Let the tossed salad sit at room temperature for 15 minutes. This resting period allows the cabbage to soften slightly and the flavors to meld together, enhancing the overall texture.
- Serve: Give the slaw another gentle toss to redistribute the dressing. Transfer the salad to a serving platter or bowl. Arrange the remaining seaweed salad in clumps on top along with the rest of the edamame. Drizzle the reserved dressing over the top for extra flavor. Serve immediately and enjoy the fresh, tangy crunch.
Notes
- Note 1: Finely shredding the cabbage ensures a tender texture and better dressing absorption.
- Note 2: Using a julienne shredder or box grater on the carrot gives a delicate, crisp texture that complements the cabbage well.
- Note 3: Cook edamame according to package instructions before adding to the salad; typically boiling or steaming until tender.
- Note 4: Pre-dressed Japanese seaweed salad adds umami and texture; available in Asian grocery stores.
- Note 5: Kewpie mayonnaise is a Japanese mayo known for its creamy texture and slight sweetness; substitute regular mayo if needed but flavor will differ slightly.
- Note 6: Wasabi paste is optional; start with less and adjust to your heat preference for a subtle spicy kick.
Keywords: Japanese slaw, Chargrill Charlie's copycat, cabbage salad, edamame salad, seaweed salad, Kewpie mayonnaise dressing, Asian slaw, no-cook salad
