Seattle Teriyaki Restaurant Coleslaw

This Seattle Teriyaki Restaurant Coleslaw recipe captures the signature sweet and tangy flavor profile that often accompanies teriyaki dishes in the Pacific Northwest. It’s a simple yet refreshing side dish that perfectly complements the savory and slightly sweet notes of teriyaki chicken or beef.

Seattle Teriyaki Restaurant Coleslaw

Ingredients:

Instructions:

1. Make the Dressing: In a medium-sized bowl, combine the mayonnaise, rice vinegar, granulated sugar, soy sauce, sesame oil, water, and garlic powder.
2. Whisk Dressing: Whisk all the dressing ingredients together thoroughly until they are well combined and the sugar is dissolved. The dressing should be smooth and creamy.
3. Prepare Cabbage: Thinly slice the cabbage. You will need about ½ of a medium-sized head of cabbage to yield 4 to 5 cups of sliced cabbage.
4. Toss with Dressing: Place the thinly sliced cabbage in a large bowl. Pour the prepared dressing over the cabbage.
5. Combine and Chill: Toss the cabbage and dressing together gently but thoroughly until all the cabbage is evenly coated. For the best flavor, cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together.
6. Garnish and Serve: Just before serving, garnish the Seattle Teriyaki Restaurant Coleslaw with a sprinkle of sesame seeds. Serve chilled and enjoy this sweet and tangy side dish alongside your favorite teriyaki meal!