Japanese Coleslaw with Creamy Kewpie Dressing
A delicious Japanese-style cabbage salad tossed in a Kewpie mayo dressing. It's creamy, savory, and slightly sweet, and makes the perfect side dish for rice bowls, grilled meats, or bento lunches.
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