Seattle Teriyaki Restaurant Coleslaw Recipe

Introduction

Seattle Teriyaki Restaurant Coleslaw is a tangy, flavorful side dish that pairs perfectly with grilled meats or Asian-inspired meals. Its creamy dressing with a hint of sesame and soy sauce gives a unique twist on classic coleslaw.

Ingredients

• 1 cup mayonnaise
• 2 tablespoons rice vinegar
• 2 tablespoons granulated sugar
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon water
• 1/4 teaspoon garlic powder
• 4 to 5 cups thinly sliced cabbage (about 1/2 head of cabbage)
• Sesame seeds (for garnish)

Instructions

1. Step 1: In a bowl, combine mayonnaise, rice vinegar, sugar, soy sauce, sesame oil, water, and garlic powder.
2. Step 2: Whisk the ingredients together until well combined and smooth.
3. Step 3: Add the thinly sliced cabbage to the bowl and toss until the cabbage is well coated with the dressing.
4. Step 4: Garnish with sesame seeds before serving.

Tips & Variations

• For extra crunch, add shredded carrots or thinly sliced bell peppers.
• Use Napa cabbage for a softer texture and milder flavor.
• Adjust the sugar level to balance sweetness according to your taste.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 2 days. For best texture, consume it soon after preparation as the cabbage may soften over time. Stir well before serving if separated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw ahead of time?

Yes, you can prepare it a few hours in advance to allow the flavors to meld. However, it is best eaten within 24 hours to maintain the cabbage’s crispness.

Can I substitute mayonnaise for a healthier option?

You can use Greek yogurt or a combination of yogurt and mayonnaise for a lighter dressing, but the flavor will be slightly different from the classic version.

Seattle Teriyaki Restaurant Coleslaw Recipe

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★★★★★

4.9 from 54 reviews

This Seattle Teriyaki Restaurant Coleslaw delivers a creamy, tangy, and slightly sweet flavor profile that perfectly complements grilled meats and Asian-inspired dishes. Made with a flavorful dressing combining mayonnaise, rice vinegar, soy sauce, and sesame oil, this coleslaw features crisp, thinly sliced cabbage and a sprinkle of sesame seeds for added texture and visual appeal. Ideal as a side dish or a refreshing salad, this recipe is quick to prepare and wonderfully delicious.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dressing

• 1 cup mayonnaise
• 2 tablespoons rice vinegar
• 2 tablespoons granulated sugar
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon water
• 1/4 teaspoon garlic powder

For the Coleslaw

• 4 to 5 cups thinly sliced cabbage (about 1/2 head of cabbage)
• Sesame seeds (for garnish)

Instructions

1. Prepare the dressing: In a medium-sized bowl, combine the mayonnaise, rice vinegar, granulated sugar, soy sauce, sesame oil, water, and garlic powder. Whisk these ingredients thoroughly until the mixture is smooth and well blended.
2. Combine with cabbage: Add the thinly sliced cabbage to the bowl containing the dressing. Toss the cabbage well to ensure every strand is evenly coated with the creamy dressing, enhancing the flavor and texture of the coleslaw.
3. Garnish and serve: Sprinkle sesame seeds on top of the coleslaw for a delightful nutty flavor and appealing presentation. Serve immediately or chill briefly for a cold, crisp side dish that pairs wonderfully with teriyaki chicken or grilled dishes.

Notes

• For best results, slice the cabbage as thinly as possible to maximize crispness and allow better dressing absorption.
• This coleslaw tastes excellent when chilled for at least 30 minutes before serving but can also be served immediately.
• Adjust sugar and soy sauce quantities according to your preferred balance of sweetness and saltiness.
• To make this dish vegan, substitute mayonnaise with a vegan alternative and use tamari instead of soy sauce if gluten sensitivity is a concern.
• Store leftovers in an airtight container in the refrigerator for up to 2-3 days.

Keywords: Seattle Teriyaki coleslaw, Asian coleslaw recipe, creamy coleslaw, teriyaki side dish, mayonnaise coleslaw, sesame coleslaw