Make the best Japanese coleslaw with this irresistibly creamy, tangy-sweet dressing made from Kewpie mayonnaise, mirin, and sesame oil. This is a Japanese-style salad (Kyabetsu Sarada / キャベツサラダ) you’ll crave again and again. Unlike American slaws, this version skips the vinegar and instead uses umami-rich soy sauce, sweet mirin, and nutty sesame oil to balance the silky Kewpie mayo.
Why This Creamy Japanese Slaw is So Good
This Japanese cabbage salad originates from modern Japanese home cooking and yoshoku (Western-influenced Japanese cuisine). It’s quick to prepare, packed with flavor, and endlessly versatile. The Kewpie mayo gives it a rich, savory depth, while mirin and brown sugar add a subtle sweetness that makes it extra addictive. Perfect for weeknight meals or Japanese-style BBQs, this dish complements everything from grilled salmon to fried tofu.
INGREDIENTS
Vegetables:
- Green cabbage – shredded finely for maximum crunch and dressing absorption
- Carrot – thinly julienned for color and natural sweetness
Dressing:
- Japanese mayonnaise (Kewpie) – rich and creamy with a touch of umami
- Mirin – sweet rice wine for balance
- Japanese soy sauce – salty, savory base note
- Sugar – for a touch of sweetness
- Toasted sesame oil – adds aromatic nuttiness
Topping:
- Black sesame seeds – visually striking and nutty garnish
HOW TO MAKE JAPANESE COLESLAW WITH KEWPIE MAYO DRESSING
- Shred and prep vegetables. Finely shred the green cabbage and julienne the carrot. Place in a large mixing bowl.
- Make the creamy dressing. In a small bowl, whisk together Kewpie mayo, mirin, soy sauce, brown sugar, and sesame oil until smooth.
- Toss and coat. Pour the dressing over the cabbage and carrot, and toss thoroughly until everything is evenly coated.
- Chill. Let the salad chill in the fridge for 10–15 minutes to enhance flavor.
- Garnish and serve. Sprinkle black sesame seeds over the top just before serving.
Japanese Coleslaw with Creamy Kewpie Dressing
Ingredients
- 4 cups finely shredded green cabbage
- 1 medium carrot julienned
- 1/3 cup Japanese mayonnaise (Kewpie)
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 1 tsp black sesame seeds for garnish
Instructions
- In a large bowl, combine shredded cabbage and julienned carrot.
- In a separate small bowl, whisk together Kewpie mayo, mirin, soy sauce, brown sugar, and sesame oil.
- Pour the dressing over the vegetables and toss to combine until evenly coated.
- Refrigerate the slaw for 10–15 minutes before serving.
- Sprinkle with black sesame seeds just before serving.
Notes
RECIPE TIPS
- Use Kewpie mayo for authentic flavor; it’s creamier and richer than American mayo.
- Make ahead: Can be prepared up to 1 day ahead. Refrigerate in an airtight container.
- Storage: Best enjoyed within 3 days. Keep refrigerated.
- Add-ins: Try sliced cucumbers or daikon radish for extra crunch.
- No mirin? Use a mix of 2 tsp sugar + 1 tbsp water as a substitute.
SERVING IDEAS
- Serve alongside teriyaki chicken, karaage, or grilled mackerel
- Add to a donburi rice bowl with fried tofu or pork cutlet
- Pairs perfectly with miso soup and steamed rice
- Use in bento boxes as a cold side dish
NUTRITION FACTS (PER SERVING)
- Calories: 140
- Carbohydrates: 8g (3% DV)
- Protein: 1g (2% DV)
- Fat: 12g (15% DV)
- Saturated Fat: 1.5g (8% DV)
- Sodium: 370mg (16% DV)
- Fiber: 2g (7% DV)
- Sugar: 5g
Did you make this recipe?
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