Description
This Seattle Teriyaki Restaurant Coleslaw combines crunchy shredded cabbage and carrots with a creamy, tangy dressing made from mayonnaise, sesame oil, and rice vinegar. It’s an easy, refreshing side dish that pairs beautifully with grilled or Asian-inspired meals, offering a perfect balance of sweet and savory flavors with a delightful crunch from crushed peanuts.
Ingredients
Scale
Main Ingredients
- 4 cups finely shredded cabbage
- 1 cup mayonnaise (can substitute with Greek yogurt)
- 1 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup crushed peanuts (for garnish)
Dressing
- 2 tablespoons sesame oil (or any neutral oil)
- 2 tablespoons rice vinegar (can use apple cider vinegar)
- 1 tablespoon sugar (or honey for natural sweetness)
- Salt to taste
- Pepper to taste
Instructions
- Prepare the vegetables: Finely shred 4 cups of cabbage and shred 1 cup of carrots. Chop 1/4 cup of green onions. Combine all vegetables in a large mixing bowl to create the fresh vegetable base for the coleslaw.
- Make the dressing: In a separate bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of sesame oil, 2 tablespoons of rice vinegar, and 1 tablespoon of sugar until smooth. Season with salt and pepper to taste, adjusting the balance to your preference for sweetness and acidity.
- Toss the coleslaw: Pour the dressing over the shredded cabbage, carrots, and green onions. Toss everything thoroughly to ensure the vegetables are evenly coated with the creamy dressing.
- Chill and garnish: Refrigerate the coleslaw for at least 15 minutes to allow the flavors to meld. Before serving, sprinkle 1/4 cup of crushed peanuts over the top for a crunchy garnish that adds a delightful texture contrast.
Notes
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Honey can be used instead of sugar for a natural sweetener.
- Rice vinegar can be substituted with apple cider vinegar if preferred.
- Adjust salt and pepper according to taste.
- Chilling the coleslaw before serving enhances the flavor and texture.
