Japanese Slaw

This slaw-like salad has a Japanese spin with a scattering of edamame, sesame-dressed wakame seaweed salad and a creamy soy dressing. The seaweed totally makes it!

This recipe was requested by a reader. I was happy to oblige because although I find the Chargrill Charlie’s chicken so-so, their salads are actually pretty good! In fact I’ve done another before, a copycat of their famous Green Bean Salad with Creamy Avocado Dressing.

So this recipe is a copycat of the Chargrill Charlie’s Japanese Slaw, named as such because the base salad is made using finely shredded cabbage and carrots like western Coleslaw but with the addition of seaweed salad and edamame all tossed with a sesame soy dressing.

It is very good! This salad is a direct copycat of the Chargrill Charlie’s Japanese Slaw, so the ingredients are what I spied and tasted, with the exception of green onion which I think adds much needed freshness.

Ingredients:

JAPANESE SLAW:

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 carrot (medium) , 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 

DRESSING:

1 1/2 tbsp soy sauce

1 1/2 tbsp rice vinegar (sub cider vinegar)

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