My son went to college in Seattle and raved about this takeout
This recipe replicates the classic coleslaw from Seattle Teriyaki restaurants. It’s a simple and refreshing side dish made with shredded cabbage, a tangy mayonnaise dressing, and a touch of sesame oil.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Mayonnaise | 1 cup |
| Rice Vinegar | 2 tablespoons |
| Granulated Sugar | 2 tablespoons |
| Soy Sauce | 2 teaspoons |
| Sesame Oil | 1 teaspoon |
| Water | 1 teaspoon |
| Garlic Powder | 1/4 teaspoon |
| Thinly Sliced Cabbage | 4 to 5 cups (about 1/2 head) |
| Sesame Seeds (for garnish) | Optional |
Instructions:
-
Making the Dressing (5 minutes):
- In a large bowl, whisk together the mayonnaise, rice vinegar, granulated sugar, soy sauce, sesame oil, water, and garlic powder until the dressing is smooth and well combined.
-
Combining with Cabbage (2 minutes):
- Add the thinly sliced cabbage to the bowl with the dressing.
- Toss the cabbage salad well to ensure all the shreds are evenly coated with the dressing.
-
Chilling (optional, 30 minutes):
- For the best flavor, cover the bowl and refrigerate the coleslaw for at least 30 minutes. This allows the flavors to meld together for a more developed taste.
-
Serving (2 minutes):
- Transfer the Seattle Teriyaki Restaurant Coleslaw to a serving dish.
- Optionally, sprinkle sesame seeds on top for garnish before serving.
