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Absolutely! Here’s a fresh and flavorful article to go with your Seattle Teriyaki Restaurant Coleslaw recipe:
Seattle Teriyaki Restaurant Coleslaw
A Crisp, Cool Side Inspired by a Local Favorite
If you’ve ever eaten at a Seattle teriyaki joint, you know the magic isn’t just in the grilled meat and sweet-savory sauce—it’s in the coleslaw that comes on the side. This isn’t your average creamy slaw. Instead, Seattle Teriyaki Restaurant Coleslaw is light, tangy, and refreshingly simple—meant to balance out rich teriyaki dishes with a cool, crisp crunch.
With just a few ingredients and no mayo in sight, this slaw is a bright and healthy side that pairs perfectly with grilled meats, rice bowls, or even as a sandwich topping.
Why You’ll Love This Coleslaw:
- Light and refreshing – no heavy dressings here.
- Quick and easy – made in minutes with basic ingredients.
- Pairs perfectly with teriyaki – just like they serve in Seattle!
- Great for meal prep – holds up well in the fridge and actually gets better as it sits.
Ingredients:
- 1 small head green cabbage, thinly shredded
- 1 medium carrot, julienned or shredded
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar (or to taste)
- 1–2 tsp sesame oil
- ¼ tsp salt (or to taste)
- Optional: pinch of black pepper or toasted sesame seeds for garnish
Instructions:
- Shred the Vegetables:
Finely shred cabbage and carrot. You can use a knife, mandoline, or food processor for quick prep. - Make the Dressing:
In a small bowl, whisk together rice vinegar, sugar, sesame oil, and salt. Taste and adjust to your liking.
