Seattle Teriyaki Restaurant Coleslaw

**Seattle Teriyaki Restaurant Coleslaw: A Perfect Side Dish with a Sweet and Tangy Twist**

Coleslaw is a beloved side dish in many cuisines, especially when it comes to pairing with grilled meats, sandwiches, and even bowls of rice. While traditional coleslaw is often made with a creamy dressing, the Seattle Teriyaki Restaurant-style coleslaw offers a fresh and vibrant alternative that combines tangy and sweet flavors with a touch of Asian-inspired flair. This recipe draws inspiration from the vibrant, flavor-packed slaws often served in Seattle’s famous teriyaki restaurants, and it’s sure to become a hit at your next meal or gathering.

In this article, we’ll walk you through how to make this quick and easy coleslaw that’s light, crunchy, and bursting with flavors. Whether you’re enjoying it as a side to your teriyaki chicken, a topping for burgers, or a healthy snack on its own, this slaw will elevate any meal with its delicious balance of sweetness, tang, and crunch.

### **Why Seattle Teriyaki Coleslaw?**

The Seattle Teriyaki Restaurant-style coleslaw is unique in that it moves away from the heavy, creamy coleslaw dressings you might be familiar with. Instead, it incorporates simple yet bold ingredients such as rice vinegar, sesame oil, and soy sauce to create a vibrant, lighter dressing. The slaw is a wonderful complement to the rich, savory flavors of teriyaki dishes, making it a favorite in many Seattle-based teriyaki restaurants.

What sets this coleslaw apart is its balance of flavors:
– **Sweetness**: Often derived from honey or sugar, which enhances the crunch of the cabbage.
– **Tanginess**: A combination of rice vinegar and a touch of lime juice for a zesty kick.
– **Umami**: Soy sauce and sesame oil add savory depth to the slaw, making it more than just a typical side dish.

### **Seattle Teriyaki Restaurant Coleslaw Recipe**

**Ingredients:**
For the Slaw:
– 4 cups finely shredded cabbage (green or a mix of green and purple)
– 1 medium carrot, julienned or grated
– 1/4 cup green onions, thinly sliced
– 1/4 cup cilantro, chopped (optional but adds a nice fresh flavor)
– 1 tablespoon sesame seeds (optional, for garnish)

For the Dressing:
– 3 tablespoons rice vinegar
– 2 tablespoons soy sauce (use tamari for a gluten-free version)
– 1 tablespoon sesame oil
– 1 tablespoon honey or sugar (adjust for sweetness to taste)
– 1 teaspoon Dijon mustard or mild mustard (optional for extra tang)
– 1 teaspoon lime juice
– Salt and pepper, to taste

### **Instructions:**

**Step 1: Prepare the Vegetables**
Start by shredding the cabbage. You can use a knife or a food processor to finely shred about 4 cups of cabbage. If you’re using both green and purple cabbage, it will not only add color but also a variety of flavors. Grate or julienne the carrot into thin strips, and slice the green onions into thin rounds. Chop the cilantro if you’re using it to add a refreshing, herby flavor to the coleslaw.

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