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 in point is Seattle Teriyaki Restaurant Coleslaw. This coleslaw is a fantastic recipe to have on standby and offers a great variation on the classic summer side dish. It doesn’t require 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 typically comes with rice and this side salad. Packed into a clamshell box, the salad usually gets slightly steamed and warmed by the other foods, but it is a necessary companion to chicken teriyaki. Luckily, this homemade version is crisp with a toothsome bite. This recipe for Seattle Teriyaki Restaurant Coleslaw is the creamy, crunchy companion to sticky, sweet, saucy chicken and a bed of steamed rice. Its cool, creamy dressing features a bit of sweet, sour, and umami flavors, creating a coleslaw that’s a bit different from the classic recipe.
Seattle Teriyaki Restaurant Coleslaw
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)
Preparation
- Prepare the Dressing:
- In a bowl, combine the mayonnaise, rice vinegar, sugar, soy sauce, sesame oil, water, and garlic powder.
- Whisk the ingredients together until they are well combined.
- Combine with Cabbage:
- Toss the dressing with the thinly sliced cabbage until the cabbage is evenly coated.
- Garnish and Serve:
- Garnish with sesame seeds.
- Serve immediately and enjoy!
This Seattle Teriyaki Restaurant Coleslaw is the perfect side dish to complement your meal, offering a unique and delicious twist on the traditional coleslaw.