Your new go-to recipe when you need an awesome salad on the table – FAST! Our quick coleslaw is tossed together with a bright and creamy Japanese style salad dressing you’ll be using again and again.
In This Post You’ll Learn
Why We Love This
Take your salads to a whole new level with our amazing Japanese style creamy salad dressing!
Infused with Kewpie mayo and miso paste, the creamy flavour goes amazingly well with coleslaw like in today’s salad below, or with your own favourite mix of veggies.
It’s quick to make and perfect to drizzle over a simple side salad, but flavourful enough to transform that salad into a quick and satisfying meal all on its own.
Serve it up at your next BBQ or family gathering!
Related: Japanese Wafu Dressing / Aussie Style Greek Salad / Eileen’s Salad
5 Alternative Salad Ideas for the Creamy Salad Dressing
If you’re not a fan of coleslaw, try the dressing with these salad combinations.
– Tofu, tomato and avocado with lettuce
– Steamed broccoli (hot or cold!)
– Plain shredded napa cabbage
– Cucumber, tomato and lettuce
– Boiled egg
What is Japanese Coleslaw?
Today’s creamy Japanese style salad dressing is an example of yoshoku, or Western influences on Japanese cuisine. The flavours combined with those classic coleslaw vegetables are such a good mix of flavours.
Coleslaw was something we didn’t expect to be so popular in Japan, but it’s most likely become more well known since the introduction of KFC back in the 70’s.
At home in Aus, this is an all-time family favourite salad that we’ve jumped at the chance to infuse a little extra Japanese flavour through seasonings like white miso paste and rice wine vinegar.
What You’ll Need
- Veggies – You can’t go wrong with the traditional coleslaw veggies like green / red cabbage and carrot, but we also love adding corn for extra sweetness and crunch. Chop your own or buy a pre-mixed bag of coleslaw veggies from the supermarket to save time.
- Kewpie mayonnaise – Our fave secret ingredient for extra tasty salad dressing! So much more flavour than other types of mayo (and very easy to make at home too – check out our Kewpie mayo recipe). Sub regular mayo if you prefer.
- White Miso Paste – A staple Japanese seasoning, this brings extra umaminess and depth to the coleslaw. White miso paste is sweeter and lighter in flavour than red miso.
- Rice Wine Vinegar – For that classic coleslaw tang with a twist. Sub with white vinegar or any of your favourite styles of vinegar if you need.
- Other Ingredients – You’ll also need sugar, tahini, sesame oil and white sesame seeds for the dressing, and optional ham, katsuobushi or spring onion / green onion to garnish.
Wandercook’s Tips
- Double Batch – Perfect for feeding a crowd
- Intensity – Start with a small amount of salad dressing, then add more until you’re happy with the flavour intensity and creamy coverage of your salad ingredients.
- Dressing Quantity – Suitable for approx 500 g / 1 lb of salad.
Storage, Freezing & Reheating
This salad dressing is best used fresh, but will last around 3-5 days in an airtight container in the fridge. We don’t recommend freezing either the dressing or the salad once mixed through.
FAQs
Use it as a dip instead of a dressing, paired with veggie sticks, your fav crackers, or even popcorn chicken! It’s also great for a simple side salad of roughly chopped lettuce, tomato and cucumber.
It’s such a versatile side salad – the creamy flavour works with just about anything!
As a BBQ side we love to pair it with:
Cevapi sausages and steak
Teriyaki chicken
Aussie rissoles
Potato bake
It’s also great alongside mains like:
Italian roast chicken
Rolled lamb roast
Beer battered fish or calamari
As a salad base for prawn cocktails
Serving Ideas & Variations
- Extra Ingredients – Add any of your favourite salad inclusions like julienne sliced cucumber, capsicum / bell pepper, or zucchini. Try it with thinly sliced apples, celery and crunchy walnuts.
- Add Ham – A popular addition to coleslaw served in Japan! Serve the salad with thinly sliced ham, or add both to a sandwich.
- Boiled Eggs – Make this salad go even further with 1-2 roughly chopped boiled eggs, similar to our Japanese potato salad.
Try these amazing recipes next:
★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
For the sauce
- 4 tbsp Kewpie mayonnaise
- 1 tsp white miso paste
- 1 tbsp water
- 1 tsp rice wine vinegar
- 1 tsp white sesame seeds
- 1 tsp sugar
- ½ tsp tahini
- ½ tsp sesame oil
Optional:
Optional:
- 50 g ham 1.75 oz, thinly sliced
- spring onion / green onion sliced to garnish
Instructions
For the sauce
- Add the 4 tbsp Kewpie mayonnaise, 1 tsp white miso paste, 1 tbsp water,1 tsp rice wine vinegar,1 tsp white sesame seeds, 1 tsp sugar, ½ tsp tahini, ½ tsp sesame oil and optional 1 tsp bonito flakes / katsuobushi to a small bowl, and use a whisk to combine until smooth.
For the coleslaw
- Place the 2 cups cabbage, 1 carrot, 1 cup red cabbage, ⅓ cup corn and optional 50 g ham in a large salad bowl.
- Drizzle over the sauce and toss until everything is covered well. Optional: Garnish with spring onion / green onion.
- Serve immediately or store in the fridge in a sealed container until ready to use.
Nutrition
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