Seattle Teriyaki Restaurant Coleslaw
This is a great make ahead side dish for the summertime. You can prep it before, let it rest, and then focus on the other parts of the meal.
Served next to chicken teriyaki and a mountainous pile of white rice, and you have yourself a taste of a regional classic.
The cabbage is sturdy, meaning you can make this side dish ahead of time, wrap it, set it in the fridge, and the texture won’t be compromised. In fact, this Seattle Teriyaki Restaurant Coleslaw tastes better the next day, as the dressing has more time to seep into the cabbage.
This cool creamy vegetable bite will have you going back to it again and again. It’s almost like a palate cleanser, contrasted against rich meats and heavy carb-y sides.
Try it once and you won’t go back to a standard version of coleslaw again!
. Seattle Teriyaki Restaurant Coleslaw
. Yield(s): Serves 4
. 15m prep time
Ingredients
1 cup mayonnaise
2 tablespoons rice vinegar
2 tablespoons granulated sugar
2 teaspoons soy sauce
1 teaspoon sesame oil
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