Seattle Teriyaki Restaurant Coleslaw

Sure, the main dish is the focal point of the plate, but sometimes the side dishes can be the main attraction. Case and point is Seattle Teriyaki Restaurant Coleslaw. This coleslaw is a great recipe to have on standby and it’s a great variation on your classic summer side dish. It doesn’t have you cutting up a million different vegetables, and the dressing is a no fuss delight packed with complex savory flavors.

When you order chicken teriyaki in Seattle, it comes with the usual suspect rice, but it also comes with this side salad. Packed into a clamshell box, the salad usually gets slightly steamed and slightly warmed by the other foods, but it is a required companion to chicken teriyaki nonetheless. Luckily this homemade version is crisp with a toothsome bite. This recipe for Seattle Teriyaki Restaurant Coleslaw is the creamy crunchy companion to a sticky sweet saucy chicken and a bed of steamed rice. It’s cool creamy dressing has a bit of sweet, sour, and umami flavors, creating a coleslaw that’s a bit different from your classic recipe.

Why You’ll Love This Recipe

This coleslaw is incredibly easy to make and is packed with flavors that are both familiar and unique. The combination of sweet, sour, and umami in the dressing takes this slaw to a whole new level. It’s the perfect sidekick to any teriyaki dish and will leave you craving more.

Kitchen Equipment You’ll Need

• Mixing bowl
• Whisk
• Knife
• Cutting board

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)

Step-by-Step Instructions

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

Tips for Success

• For the best texture, slice the cabbage as thinly as possible.
• Let the coleslaw sit for at least 30 minutes before serving to allow the flavors to meld.

Additional Tips or Variations

Feel free to add shredded carrots or chopped green onions for extra color and flavor. You can also sprinkle some crushed peanuts on top for a bit of crunch.

Nutritional Highlights (Per Serving)

This coleslaw is rich in healthy fats from the mayonnaise and sesame oil. It’s also low in carbs, making it a great addition to a balanced meal.

Frequently Asked Questions (FAQ)

Can I make this coleslaw in advance?

Yes, this coleslaw can be made a day in advance and stored in the refrigerator.

Can I use a different type of vinegar?

Rice vinegar is recommended for its mild flavor, but apple cider vinegar can be used as a substitute.

Conclusion

This Seattle Teriyaki Restaurant Coleslaw is a must-try recipe that will transform your meals. It’s simple yet full of flavor, making it a great addition to any dish. Give it a try and let us know how it turns out for you. We’d love to hear about your culinary adventures!