Bowl of Japanese Slaw inspired by Chargrill Charlie's recipe

Japanese Slaw – Chargrill Charlie’s Copycat

ByCasey Monroe

why make this recipe

Japanese Slaw is a crunchy, refreshing salad that adds a burst of flavor to any meal. It’s a vibrant mix of colorful vegetables, making it not only delicious but also visually appealing. This recipe is a copycat of Chargrill Charlie’s famous version, allowing you to enjoy its fantastic taste at home. Perfect as a side dish or a light lunch, this slaw is filled with nutrients and packed with umami flavors.

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 (entirely optional) (Note 6)

Directions:

  1. Make the Dressing: Shake the dressing ingredients in a jar until the mayonnaise is fully mixed and smooth. Taste and add more sugar if you prefer it sweeter.

  2. Toss with Salad: In a large bowl, combine the green cabbage, red cabbage, carrot, green onion, half the edamame, and half the seaweed salad. Pour in about 3/4 of the dressing and toss everything together. Note that the seaweed may stay in clumps.

  3. Wilt the Vegetables: Let the salad sit for about 15 minutes. This allows the cabbage to wilt slightly and soften.

  4. Serve the Slaw: Toss the salad again. Transfer it to a serving bowl or platter. Top it with the remaining seaweed salad and edamame, and drizzle with the rest of the dressing. Serve and enjoy!

how to serve Japanese Slaw

Japanese Slaw is best served cold or at room temperature. It makes an excellent side dish for grilled meats or Asian-inspired meals. You can also serve it on its own as a light lunch or snack. Garnishing with sesame seeds can add a nice finishing touch.

how to store Japanese Slaw

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the vegetables may become soggy over time. It’s best to dress the salad just before serving to keep it crispy.

tips to make Japanese Slaw

  • Use fresh, crunchy vegetables for the best texture.
  • Adjust the wasabi paste according to your taste for a spicy kick.
  • Experiment with different types of cabbage or add other veggies like bell peppers for more color and flavor.

variation

You can add proteins like grilled chicken or shrimp to make the slaw more filling. Alternatively, swap the edamame for chickpeas for a vegetarian option.

FAQs

  1. Can I make this salad ahead of time?
    Yes, you can prepare the ingredients in advance, but it’s best to combine them with the dressing just before serving for optimal freshness.

  2. Is Kewpie mayonnaise necessary?
    While Kewpie mayonnaise adds a unique flavor, you can use regular mayonnaise if you prefer.

  3. Can I substitute ingredients?
    Absolutely! Feel free to swap out any vegetables or dressings that you enjoy. Just keep the overall flavors balanced.