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 carrot (medium) , 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)

DRESSING

  • 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 kecap manis

Method

  1.  Dressing: Shake Dressing ingredients in a jar until the mayonnaise is fully emulsified. Taste and add more sugar if you want.
       
  2. 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).
       
  3. Wilt: Set aside for 15 minutes to let the cabbage wilt a bit.
       
  4. Serve: Toss again, then pile onto serving platter or bowl. Drape over remaining seaweed salad (in clumps) and edamame, drizzle with remaining Dressing. Serve!