Pin it
This Seattle-style teriyaki coleslaw brings the authentic taste of Pacific Northwest teriyaki restaurants right to your home kitchen. Perfectly balancing creamy, tangy, and umami flavors, this simple side dish complements grilled meats beautifully and transforms any weeknight dinner into something special.
I discovered this recipe during my quest to recreate my favorite Seattle teriyaki shop experience at home. After several attempts, this version earned an enthusiastic thumbs-up from my teriyaki-obsessed teenager who claims it tastes exactly like our local spot.
- Mayonnaise: forms the creamy base of our dressing delivering the perfect consistency
- Rice vinegar: provides a delicate tangy note that regular vinegar cannot match
- Granulated sugar: balances the acidity and creates that signature teriyaki sweetness
- Soy sauce: adds essential umami depth use low sodium if preferred
- Sesame oil: delivers that distinctive nutty flavor a little goes a long way
- Water: helps thin the dressing for proper coating
- Garlic powder: infuses gentle savory notes throughout the slaw
- Thinly sliced cabbage: provides the perfect crisp texture for catching the dressing
- Sesame seeds: add visual appeal and enhance the nutty flavor profile
Step-by-Step Instructions
- Prepare the Dressing:
- Combine mayonnaise, rice vinegar, sugar, soy sauce, sesame oil, water, and garlic powder in a large mixing bowl. Whisk ingredients thoroughly until the mixture becomes smooth and the sugar completely dissolves. Take your time with this step to ensure all flavors properly integrate.
- Prepare the Cabbage:
- Cut cabbage in half and remove the core. Slice the cabbage as thinly as possible using a sharp knife or mandoline. Aim for whisper-thin ribbons that will properly absorb the dressing while maintaining a satisfying crunch. The thinner your cabbage, the more professional your coleslaw will look and taste.
- Combine and Coat:
- Add the sliced cabbage to your dressing bowl. Using tongs or two large spoons, gently toss until every strand is evenly coated with the dressing. Continue mixing for at least a minute to ensure thorough coverage. The cabbage should glisten with dressing but not appear soggy.
- Garnish and Serve:
- Sprinkle sesame seeds generously over the top just before serving. This adds visual appeal and enhances the authentic teriyaki flavor profile. A fresh sprinkling of seeds signals to guests that this is no ordinary coleslaw.
The sesame oil truly makes this recipe special. I remember the first time I added it to my coleslaw dressing after a recommendation from a Seattle chef. The nutty aroma filled my kitchen, and I immediately knew this would become my signature side dish for family barbecues.
Storage Tips
This coleslaw maintains its texture best when stored separately. Keep the dressing in one container and the cabbage in another until ready to serve. If you've already combined them, the coleslaw will stay crisp for about 24 hours in the refrigerator. After that, it begins to soften but remains delicious for up to three days. The flavors actually intensify overnight, making this a perfect make-ahead side dish for busy weeknights or weekend gatherings.
Flavor Variations
The basic recipe delivers authentic Seattle teriyaki shop flavor, but feel free to make it your own. Add grated carrots or thinly sliced red bell peppers for color and nutrition. For extra crunch, include toasted almonds or crispy wonton strips. Spice lovers can incorporate a teaspoon of sriracha or a sprinkle of red pepper flakes. For a fresher take, add chopped cilantro or green onions just before serving. Each variation maintains the essence of the original while letting you customize to your family's preferences.
Serving Suggestions
This coleslaw shines brightest alongside teriyaki chicken, but its versatility extends far beyond. Serve it with grilled salmon for a complete Pacific Northwest meal. Use it to top Asian-inspired tacos or stuff it into bao buns with barbecued pork. It makes an excellent side for backyard barbecues, replacing traditional mayonnaise-based coleslaws with something more interesting. For a complete meal, pair it with steamed rice and your favorite protein for an easy weeknight dinner that feels special.
Cultural Context
Seattle teriyaki shops emerged in the 1970s, primarily opened by Japanese and Korean immigrants who adapted their cooking to American palates. The distinctive coleslaw became a standard side dish, offering a refreshing counterpoint to the sweet, grilled meats. While traditional Japanese cuisine features pickled vegetables, this mayo-based adaptation incorporates American coleslaw traditions with Asian flavor profiles. The result is a uniquely Pacific Northwest creation that represents the beautiful cultural fusion that defines Seattle's food scene.
Frequently Asked Questions
- → Can I make the dressing in advance?
Yes, the dressing can be made a day ahead. Store it in an airtight container in the fridge and whisk before tossing with the cabbage.
- → What kind of cabbage works best?
Green cabbage is ideal for this recipe, but you can mix red cabbage for added color and crunch.
- → Can I substitute soy sauce?
If you need a substitute for soy sauce, tamari or coconut aminos work well for a similar flavor.
- → Is this coleslaw gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari, this dish can be made completely gluten-free.
- → What main dishes pair well with this?
This coleslaw complements teriyaki chicken, grilled meats, or even as a topping for sandwiches and tacos.
- → How can I adjust the sweetness?
You can reduce the sugar for a less sweet version or substitute it with honey or maple syrup for a natural sweetener.