Japanese Slaw - Chargrill Charlie's Copycat
This is a copycat of a Japanese Slaw sold at a charcoal chicken chain called Chargrill Charlie's here in Sydney. 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!Serve it as a side o
Foto: RecipeTin EatsIngredients
- 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 carrot (medium) (, peeled and finely shredded (using a julienne shredder, or box grater, Note 2))
- 2 g reen 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))
Steps
Dressing: Shake Dressing ingredients in a jar until the mayonnaise is fully emulsified. Taste and add more sugar if you want.
Toss with salad: Place cabbage, carrot, green onion, half the edamame and half the seaweed salad in a bowl. Add about 3/4 of the dressing, toss. (Seaweed will mostly stay in clumps).
Wilt: Set aside for 15 minutes to let the cabbage wilt a bit.
Serve: Toss again, then pile onto serving platter or bowl. Drape over remaining seaweed salad (in clumps) and edamame, drizzle with remaining Dressing. Serve!
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