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!
Ingredients
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