If you’ve ever eaten at a teriyaki restaurant in Seattle, you know that the meal isn’t complete without that perfect side of creamy, tangy, slightly sweet coleslaw. It’s the ideal counterpart to rich, savory teriyaki chicken or beef—cool and crisp where the main dish is hot and hearty, tangy where the teriyaki is sweet.
This Seattle Teriyaki Restaurant Coleslaw recreates that beloved side dish right in your own kitchen. With just a handful of ingredients and minutes of prep, you can have that unmistakable slaw that Seattle’s teriyaki joints are famous for. It’s creamy without being heavy, tangy without being sharp, and has just a hint of Asian-inspired flavor from the rice vinegar, soy sauce, and sesame oil.
What Makes This Coleslaw Special
Unlike traditional coleslaw that can be heavy on the mayonnaise and sugar, this version strikes a perfect balance. The mayonnaise provides creaminess without overwhelming. The rice vinegar adds a mild, slightly sweet acidity that’s gentler than distilled white vinegar. The soy sauce contributes umami depth that you don’t find in traditional coleslaw. The sesame oil is the secret ingredient—just a teaspoon adds a nutty, toasty note that ties everything together and gives this slaw its distinctive teriyaki-restaurant character.
A touch of sugar balances the acidity, while garlic powder adds savory depth without raw garlic’s bite. A little waterthins the dressing to the perfect consistency—enough to coat every strand of cabbage without being gloppy.
The Complete Recipe: Seattle Teriyaki Restaurant Coleslaw
Ingredients
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1 cup mayonnaise
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2 tablespoons rice vinegar
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2 tablespoons granulated sugar
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2 teaspoons soy sauce
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1 teaspoon sesame oil
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1 teaspoon water
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¼ teaspoon garlic powder
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4 to 5 cups thinly sliced cabbage(about ½ head of cabbage)
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Sesame seeds (for garnish)
Step-by-Step Instructions
1. Make the Dressing
In a medium bowl, combine the mayonnaise, rice vinegar, sugar, soy sauce, sesame oil, water, and garlic powder.
2. Whisk to Combine
Whisk vigorously until the dressing is smooth, creamy, and well combined. The sugar should be fully dissolved.
3. Prep the Cabbage
Thinly slice the cabbage. You want shreds about ⅛-inch thick. A sharp knife or mandoline works well. You can also use a pre-shredded coleslaw mix for convenience.
4. Toss and Coat
Place the shredded cabbage in a large bowl. Pour the dressing over the cabbage and toss until every strand is evenly coated.
5. Garnish and Serve
Transfer to a serving bowl and sprinkle generously with sesame seeds. Serve immediately, or refrigerate until ready to serve.
Pro Tips for the Best Coleslaw
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Chill Before Serving: This coleslaw actually benefits from 30 to 60 minutes in the refrigerator before serving. The flavors meld and the cabbage softens slightly.
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Thin Slices Matter: The thinner you slice the cabbage, the better the dressing coats each strand. Aim for delicate, almost feathery shreds.
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Add Color: For visual appeal, mix in some thinly sliced red cabbage or shredded carrots.
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Toast the Sesame Seeds: For extra flavor, toast the sesame seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant before sprinkling.
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Make Ahead: The dressing can be made up to 3 days in advance and stored in the refrigerator. Toss with cabbage just before serving.
Delicious Variations
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Spicy Version: Add ½ teaspoon of sriracha or chili garlic sauce to the dressing.
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Crunchy Addition: Toss in ¼ cup of sliced almonds or crushed peanuts.
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Green Onion: Add 2 thinly sliced green onions along with the cabbage.
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Carrot Slaw: Replace half the cabbage with shredded carrots for a colorful twist.
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Cilantro Lime: Add ¼ cup of fresh chopped cilantro and an extra squeeze of lime juice.
Serving Suggestions
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Serve alongside teriyaki chicken, beef, or salmon
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Pile on top of teriyaki bowls with rice
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Use as a topping for fish tacos
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Serve with grilled meats at summer barbecues
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Add to banh mi sandwiches for extra crunch
Storage
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Refrigerator: Store in an airtight container for up to 3 days. The cabbage will soften slightly but the flavor will deepen.
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Make Ahead Note: If making ahead, consider keeping the dressing separate and tossing just before serving for the crispest texture.
Conclusion: The Perfect Teriyaki Companion
Seattle Teriyaki Restaurant Coleslaw is proof that the simplest sides are often the most memorable. With its creamy, tangy, slightly nutty dressing and crisp cabbage, it’s the perfect counterpoint to rich, savory teriyaki dishes.
Easy to make, endlessly customizable, and absolutely delicious, this coleslaw deserves a permanent spot in your recipe collection. Make it once, and you’ll understand why it’s a Seattle teriyaki institution.