Delicious Japanese Slaw recipe inspired by Chargrill Charlie's.

Japanese Slaw – Chargrill Charlie’s Copycat

ByCasey Monroe

why make this recipe

Japanese Slaw is a colorful and flavorful salad that makes a fresh addition to any meal. It’s a popular dish inspired by the famous Chargrill Charlie’s recipe, so you can enjoy the same taste at home. With its crunchy vegetables and flavorful dressing, it’s perfect as a side dish or light lunch. Plus, it’s packed with nutrients, making it a healthy choice for you and your family.

how to make Japanese Slaw

Ingredients:

  • 5 cups (tightly packed) green cabbage, finely shredded (~1/2 medium head, Note 1)
  • 2 cups (tightly packed) red cabbage, finely shredded (~1/4 small head, Note 1)
  • 1 medium carrot, peeled and finely shredded (using a julienne shredder or box grater, Note 2)
  • 2 green onion stems, finely sliced on the diagonal
  • 1 cup edamame, cooked per packet directions (Note 3)
  • 2/3 cup Japanese seaweed salad, pre-dressed (Note 4)
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp rice vinegar (sub cider vinegar)
  • 1 1/2 tbsp Kewpie mayonnaise (Note 5)
  • 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, adjust to taste (optional) (Note 6)

Directions:

  1. For the dressing, shake the dressing ingredients in a jar until the mayonnaise is fully mixed. Taste and add more sugar if you like it sweeter.
  2. In a large bowl, combine the green cabbage, red cabbage, carrot, green onion, half of the edamame, and half of the seaweed salad. Drizzle about 3/4 of the dressing over the salad and toss gently. (The seaweed will mostly stay in clumps.)
  3. Set the salad aside for 15 minutes so the cabbage can wilt a bit.
  4. After 15 minutes, toss the salad again. Transfer it to a serving platter or bowl, and drape the remaining seaweed salad and edamame on top. Drizzle with the remaining dressing. Serve and enjoy!

how to serve Japanese Slaw

You can serve Japanese Slaw as a side dish with grilled meats, sandwiches, or sushi. It also works well as a light lunch on its own or paired with a protein like chicken or tofu. For added crunch and flavor, consider topping it with sesame seeds or extra green onions.

how to store Japanese Slaw

If you have leftovers, store them in an airtight container in the refrigerator. The slaw will keep for about 2-3 days. However, the vegetables may lose some crunchiness as time goes on. To keep it fresh, it’s best to store the slaw and dressing separately and only mix them when ready to serve.

tips to make Japanese Slaw

  • Make sure to finely shred the cabbages and carrots for the best texture.
  • Adjust the amount of wasabi paste based on your heat preference.
  • Use fresh and high-quality ingredients for the dressing to enhance the flavor.
  • Feel free to add other vegetables like bell peppers or radishes for extra crunch.

variation

You can customize your Japanese Slaw by adding ingredients like sliced cucumber, bell peppers, or even sliced almonds for texture. If you prefer a vegetarian or vegan option, ensure that you use plant-based mayonnaise instead of Kewpie.

FAQs

1. Can I make this slaw ahead of time?
Yes, you can prepare the slaw a few hours in advance. However, it’s best to add the dressing right before serving to keep the cabbage crunchy.

2. What can I serve with Japanese Slaw?
Japanese Slaw pairs well with grilled meats, fish, or even as a topping for tacos. It’s also delicious with Asian dishes like teriyaki chicken.

3. Is it possible to make this slaw gluten-free?
Yes! You can substitute the soy sauce with a gluten-free soy sauce or tamari to make the recipe gluten-free.

4. How long does the slaw last in the fridge?
The slaw should last in the refrigerator for about 2-3 days. Keep the dressing separate to maintain freshness.

5. Can I use different types of vinegar?
Yes, if you don’t have rice vinegar, you can substitute it with apple cider vinegar or another mild vinegar.