The mighty Cobb Salad has arrived! All the essential players present – juicy bites of chicken, crispy lettuce, chunks of tomato, creamy avocado, salty bacon and creamy blue cheese, arranged in the signature rows. Served with a homemade Cobb Salad dressing. Salad was never so delicious! Cobb Salad I feel like I’ve done endless iterations... Get the Recipe
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]]>The mighty Cobb Salad has arrived! All the essential players present – juicy bites of chicken, crispy lettuce, chunks of tomato, creamy avocado, salty bacon and creamy blue cheese, arranged in the signature rows. Served with a homemade Cobb Salad dressing. Salad was never so delicious!
Cobb Salad
I feel like I’ve done endless iterations of chicken salad, from Chinese to Vietnamese, Mexican to Thai, not to mention all the various non-Asian ones from the Avocado Ranch pasta one to Lemon Chicken to that one I copied from a trendy San Francisco bistro (<- This was is super good!).
So I was a little surprised that I hadn’t done what is probably the most classic of all chicken salads – the great Cobb Salad! Though actually, it was traditionally made with turkey rather than chicken. But these days chicken is more common, especially for homemade versions.
Though there are various tales about the origins of Cobb Salad, one thing everybody agrees on is that the ingredients should be presented in neat rows on a large bed of lettuce. The presence of blue cheese is also essential – otherwise, it’s just another chicken salad! 
Cobb Salad Dressing – sharper than most
Another thing worth mentioning is that Cobb Salad Dressing is a little sharper than standard dressings, with a 50/50 oil to vinegar ratio compared to the usual 1 part vinegar to 3 or 4 parts oil. The slightly tangier dressing works really well here because it offsets the richness of the blue cheese, with the added benefit of lower calories!
Ingredients in Cobb Salad
Feel free to cut the vegetables as you wish. Some like them more chunky, to give the salad a sense of heft. Others prefer them chopped into smaller pieces. It’s entirely up to you!
Cobb Salad Vegetables
Here are the vegetables in a classic Cobb Salad.
Cos / romaine lettuce – Either 1 large or 2 small ones (“hearts”), chopped into large bite size pieces. You want around 12 cups, lightly packed, slightly heaped. I know, it’s hard to measure! It’s flexible. The recipe has plenty of dressing!
Tomatoes – Either 2 large ones cut into chunks (I prefer this) or 250g/8oz cherry tomatoes, halved.
Avocados – Two medium avocados or one really large on.
Chives – This is an optional garnish. Finely chop then sprinkled on at the end.
Cobb Salad Proteins & Blue Cheese
Not a fan of blue cheese? You’re missing out! 😂
Chicken – You can either poach your own (you will love my foolproof entirely hands-off method) or use store bought roast chicken. Though not standard, I like to toss my cooked chicken in a little salt, pepper and dressing. Just – more flavour.
Bacon – These days I tend to cook the strips whole then chop afterwards because it’s less effort. So much easier to cut crispy bacon than raw, and less effort to cook strips than a pan full of lots of tiny pieces that keep popping in my face!
Blue cheese – There might not be full consensus on exactly what type of blue cheese is the classic to use in a Cobb Salad. But for me, there’s no question: creamy is better than crumbly/drier. Creamy blue cheese smears and gets on “everything”, and everything it touches is tastier!!
My favourite blue cheese for salads is gorgonzola. Gorgonzola Dolce is my preference for a creamier, rounder blue cheese flavour – this is the more common type of Gorgonzola. Though if you like your blue cheese really sharp, then go for Gorgonzola Picante!
New to blue cheese? Try Blue Castello. It’s probably the most mild out of all the blue cheese, plus it’s better value.
Boiled eggs – I like mine soft boiled so the yolks are slightly jammy but not runny. 9 minutes in boiling water – boil the water first, lower eggs in then set the timer! (Boiled egg directions here).
Cobb Salad Dressing ingredients
As noted above, Cobb Salad Dressing is tangier than typical vinaigrettes. To help with thickening (because less oil = thinner dressing), a touch of Dijon mustard is used.
Extra virgin olive oil – Use the best you can afford! The better the olive oil, the tastier your dressings.
Apple cider vinegar – Good all rounder vinegar for dressings that’s not as sharp as white vinegar. Substitute with white wine or red wine vinegar.
Dijon mustard – Adds flavour as well as thickening the dressing which is particularly important here because this dressing uses less oil. So the dressing would be very watery without the dijon.
Eschallot (US: shallot) – The small onions which are finer than ordinary onions so the minced pieces blend into the dressing better, rather than having lots of big chunks. Also, the flavour is not as sharp as ordinary onions. This adds good value into the dressing so don’t skip it! Substitute with 1 tablespoon finely grated red onion.
Sugar – Just 1/2 a teaspoon takes a bit of the tangy edge off this dressing.
I’m using a classic Cobb Salad dressing today so there’s no garlic in it. But a finely grated garlic clove certainly wouldn’t go astray here!
How to make Cobb Salad
The presentation of Cobb Salad is one of its defining features. Traditionally, it’s served on a large platter with the ingredients artfully arranged in neat rows. I see no reason to stray from tradition when it looks so good!
Dressing – Shake everything up in a jar. It really is a quick and easy way to properly mix dressings so they become thick and creamy as they should be.
Cook bacon strips until crisp then chop. (See comment in the ingredients section about my preference to cook first then chop later these days).
Poach chicken breast using my foolproof poached chicken recipe. (plonk in boiling water, turn stove off, leave 20 minutes. Works every-single-time, and the chicken is juicy!).
Chop & toss – Cool chicken, dice into 2cm / 0.8″ cubes. Toss with salt, pepper and a slosh of Dressing.
Assemble – Pile the lettuce onto a large platter or bowl. Arrange the following across the surface in neat rows: chicken, avocado, tomato, bacon, egg. Crumble blue cheese across the surface, then scatter with chives. Serve with dressing on the side.
To eat – Let everybody help themselves to the salad, and drizzle on Dressing. Then dive in!
A note on serving Cobb Salad
I serve Cobb Salad by laying out the un-dressed salad on a big platter, then pouring the dressing into a jug. Then I leave everyone to help themselves to the salad and pour over as much or as little Dressing as they wish.
I prefer doing it this way because otherwise you have to toss each vegetable separately in Dressing before laying them out in the signature rows. Which means you end up using quite a lot of dressing, plus the lettuce dressed first ends up a little wilted from the dressing if you spend a little too long fussing with the neat rows (YES I DO!🙈).
Not sure if this is the traditional way to serve Cobb Salad, but it works for me! – Nagi x
Watch how to make it
Cobb Salad
Love the presentation on a big platter with the ingredients in neat rows. Serve Dressing on the side for everyone to help themselves (better than tossing each item individually).Ingredients
Chicken:
- 400g/14 oz chicken breast (2 pieces)
- 1/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
Cobb Salad:
- 200g/7oz streaky bacon strips
- 4 x 9 minute boiled eggs , quartered
- 12 cups cos / romaine lettuce (1 large head, 2 small), chopped (or other crispy lettuce)
- 2 large tomatoes , cut into 8 wedges then halved (or 250g/8oz cherry tomatoes halved)
- 2 avocados , cut into large pieces
- 200g/7oz gorgonzola dolce (my favourite) or roquefort (traditional), crumbled (or other blue cheese – Note 1)
- 2 tbsp chives , finely chopped
Dressing:
- 1 tbsp dijon mustard
- 5 tbsp extra virgin olive oil
- 5 tbsp apple cider vinegar (sub white wine or red wine vinegar)
- 3/4 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tbsp eschallot (US: shallot), very finely minced
- 1/2 tsp white sugar
Instructions
- Dressing: Shake ingredients in a jar.
- Flavour chicken: Poach chicken using this method (20 minute foolproof-guaranteed-juicy). Cool to room temperature then cut into 2cm / 0.75” cubes. Toss with salt, pepper and 2 tablespoons of Dressing. Set aside.
- Crisp bacon: Place bacon strips in a non-stick pan (not heated, no oil). Turn heat onto medium high – as the pan heats up, the fat will begin to melt. Cook for 2 minutes until golden, turn and cook the other side for 1 1/2 minutes until golden. Drain on paper towels. Once cool and crisp, chop into 1.5cm / 0.6" pieces.
- Assemble: Spread lettuce on a large platter. Arrange the ingredients on top in the Cobb Salad signature neat rows: egg, bacon, avocado, tomato and chicken. Crumble blue cheese across the top, sprinkle with chives. Pour dressing into a jug.
- Serving: Let everybody help themselves to the salad and Dressing!
Notes
I love using creamy gorgonzola because it smears on everything so it sort of becomes part of the dressing. Hence why the dressing is a little tangier than traditional vinaigrettes – you need it, to cut through the richness of blue cheese.
Blue cheese newbies – Suggest using a milder blue cheese like Blue Castello. Adamantly against blue cheese? Feta or goats cheese would be my picks, and suggest adding an extra tablespoon of oil into the dressing to make it a little less tangy.
Nutrition per serving. Shave off 60 calories by using turkey or lean bacon. And the blue cheese accounts for 130 calories. Totally makes it!!Nutrition
Life of Dozer
With all the good stuff in this salad, he can’t believe what he was offered.
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Lovely caramelised edges on the sweet potato and marinating the kale to tenderise them are two tricks that make this salad tick. Tamarind and maple syrup teamed in the dressing is another – an unusual combo that works amazingly well here. Find the recipe on page 192 of Dinner.
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]]>Lovely caramelised edges on the sweet potato and marinating the kale to tenderise them are two tricks that make this salad tick. Tamarind and maple syrup teamed in the dressing is another – an unusual combo that works amazingly well here.
Find the recipe on page 192 of Dinner.
This is a cookbook exclusive recipe!
This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code!
Just to explain….
I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀
I’m not just doing this to torture you, I promise.
This page exists to display the how-to video for this recipe which I exclusively created for my debut cookbook, Dinner. Every recipe in the cookbook has a tutorial video. To watch it, you simply scan the QR code with your phone or tablet and it will take you straight to the recipe video like the one shown above!
Curious about my cookbook?
Read the cookbook overview
Browse all cookbook exclusive recipes here
Read the Cookbook Tales. Spoiler alert: there’s A LOT of dirty dishes!! And quite a lot of Dozer. 😂
Stay tuned for more on this page! Some cookbook exclusive recipes will have extra information added as well as extra tips. I am also looking at enabling comments for selected recipes so I can answer reader questions about cookbook recipes. I’m just a little snowed under during this launch period – book tours, getting 131 recipe videos out, launching the book overseas. Please bear with me! – Nagi x (10 October 2022)
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This is a pasta salad no one can stop eating. Starring a ranch dressing made with avocado rather than mayonnaise, it’s juicy and creamy with fabulous avocado flavour in Every. Single. Bite. Officially my (current) favourite avocado recipe!!! Fully loaded with chicken, bacon and egg, it’s an excellent work day lunch, a show-off salad for... Get the Recipe
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]]>This is a pasta salad no one can stop eating. Starring a ranch dressing made with avocado rather than mayonnaise, it’s juicy and creamy with fabulous avocado flavour in Every. Single. Bite. Officially my (current) favourite avocado recipe!!!
Fully loaded with chicken, bacon and egg, it’s an excellent work day lunch, a show-off salad for gatherings, and guess what? It stays green for days!
That Creamy Avocado Ranch Dressing…..
This recipe is all about the creamy avocado ranch dressing. It is Great – with a capital “G”. Regular readers know when I capitalise, I mean it! 😂
It’s not just about making a dressing that’s traditionally made with loads of mayonnaise healthier. This is about making an avocado-forward salad into a big, juicy pasta salad.
Sure, we could just throw chunks of avocado in and call it a day.
But if we make a dressing instead, we can get avocado into every single bite, smothering everything, making this pasta salad creamy and gorgeous… with the added bonus that it’s HEALTHIER.
Win, win, win!
Oh wait. A caveat. I do use a bit of mayonnaise. 😇 But just 1/3 cup compared to 2 1/2 cups of other “stuff” in the dressing. It gives the dressing a smidge of luxuriousness in the mouthfeel, but can easily be substituted with yogurt or sour cream!
And an up close proof of creaminess:
This avocado pasta salad is fully loaded…. but doesn’t have to be
This recipe I’m sharing today comes fully loaded with seasoned chicken, egg, tomato, crispy bacon and cherry tomatoes, which makes it a big satisfying meal.
However, you could strip back on all of these, or dial it down to just vegetables to make it either a vegetarian main or a side dish for dinners on hot summer days. Customise it as you wish!!
Ingredients for Avocado Pasta Salad
Here’s what goes in this avocado pasta salad. Firstly – the creamy avocado dressing!
1. Avocado Ranch Dressing
Here’s what you need for the avocado ranch dressing.
For those unfamiliar with Ranch Dressing, it’s a creamy buttermilk and mayonnaise based dressing flavoured with onion, garlic and herbs that is wildly popular in the US. Sometimes it’s made with dried herbs but fresh is so much better. You see versions made with different types of herbs – dill, coriander/cilantro, mint, chives and parsley. For me, there’s no question – dill is the best with avocado. So that’s what I’ve gone for!
Avocados – You will need 2 ripe ones though you may not quite use both of them as for this recipe, I specifically ask you to measure out 1 1/3 cups of avocado flesh. Why? Because, irritatingly, avocados don’t all grow exactly the same size. Ridiculous, right?? 😂
Buttermilk – An ingredient traditionally used to make Ranch Dressing, it has a consistency like pouring cream but is slightly tangy. Substitute: yogurt and milk (equal parts). It’s a near perfect substitute, I tested it especially because buttermilk is not a common ingredient used here in Australia. So there’s no need to get it especially for this recipe!
Mayonnaise (just a bit!) – Another ingredient traditionally used in ranch though usually it’s a primary ingredient whereas it’s a minor ingredient in this avocado ranch dressing. Why bother? Because it adds a more luxurious mouthfeel to the dressing which really makes it so, so good! Feel free to skip it – just substitute with sour cream or yogurt.
Fresh dill – While I can offer substitutions for the buttermilk and mayonnaise, I really urge you to use fresh dill! The bright freshness really adds a special touch to this dressing. However, if you don’t have (or don’t like??) dill, coriander/cilantro or chives make excellent alternatives. It’s a different flavour of course, but these herbs are also used in various version of ranch dressing so they are on point. Dill is just my personal preference.
Lemon juice – For a much needed balance of tang plus also it keeps the avocado dressing green!
Garlic – Traditional ranch dressing typically uses dried garlic powder which adds a sort of earthy garlic flavour. For this avocado version, I preferred fresh garlic.
Onion powder – While I opted for fresh garlic, I stuck with the traditional onion powder as I really love the smooth onion flavour it adds into the dressing and very much makes this taste like ranch dressing. Try not to skip it!
2. The add-ins
Remember what I mentioned above: you can dial it back or substitute. This recipe is all about the dressing!
Seasoned chicken – I wanted to go all-out with this pasta salad so I cook a chicken breast seasoned with paprika, salt and pepper. Substitute with plain poached chicken breast, any other cooked chicken or proteins (tuna, shrimp/prawns!), or chop/shred leftovers from a store bought or homemade roast chicken.
Eggs – Hard-boiled (9 minutes). Extra protein as well as lovely pops of colour!
Celery – For a touch of fresh crunch, reminiscent of classic creamy Macaroni Salad. Highly recommended for a touch of texture.
Bacon – Do I need to do any convincing here to include this in your pasta salad??😂
Dill – Yes! More fresh dill! It really does give this pasta salad that special touch that makes it memorable.
Cherry tomatoes – Lovely pops of juiciness and colour.
Red onion – Just 1/4 of a red onion, finely sliced, for a touch of much-needed freshness in this big jumble of goodness.
Pasta – Oh yes! Don’t forget pasta, like I almost did!! I’ve gone for spirals here but feel free to use your shape of choice. Penne, ziti, macaroni/elbow pasta, bow ties, rigatoni. Just avoid the smaller pastas like risoni/orzo, orecchiette (make this instead), alphabet, dinosaur, and other novelty shape pastas (in case you’re channelling the child within 😂).
How to make Creamy Ranch Avocado Pasta Salad
Fundamentally, you just blitz up the avocado dressing ingredients, cook the pasta, then toss everything together. Easy!
1. Avocado Ranch Dressing
Scoop out flesh – Scoop out the flesh of the avocado using a spoon.
Measure – Then smush it into cups to measure out 1 1/3 cups. Because you got lovely ripe avocados, this should be effortless! 😇 We’re measuring the avocado flesh to ensure we use the right amount. Because avocados are not all the same size – sooo annoying!
Blitz – Place the avocado flesh and all the other dressing ingredients in a tall container that fits the head of your stick blender (ironically, I use my Nutribullet jug!) then blitz until smooth. It’s quick – maybe 10 seconds? Feel free to use a food processor instead, just scrape down the sides as needed.
Creamy dressing – Stick your finger in and have a taste of your lovely creamy Avocado Ranch Dressing! Also use this as a chance to tweak the flavour if you want. Add a bit more lemon if you want more tang, more salt if your palette errs on the salty side. Etc!
2. Baked seasoned chicken
As I mention above, you can keep it simple and use store-bought roast chicken or just poach a chicken breast. But if you want to go all-in for a really great pasta salad, here’s how to make the seasoned chicken breast I use!
I opted to cook the chicken in the oven because I can cook the bacon at the same time. And – no stove splatter!
Pound the chicken using a meat mallet or rolling pin to 1.5cm / 2 cm even thickness.
Season – Drizzle with oil then sprinkle with paprika, salt and pepper on both sides.
Bake for 12 minutes at 220°C/430°F (200°C fan-forced) or until the internal temperature reaches 67°C / 153°F.
Cut – Rest for 5 minutes then slice.
3. Crispy baked bacon
For convenience, I cooked the bacon in the oven because I can cook the chicken and bacon at the same time. Bonus: no stove splatter to deal with. Handy!
Rack on tray – Lay the bacon on a rack set over a tray. The rack prevents the bacon from swimming in its own fat on the tray, and makes the bacon crisper.
Bake for 20 minutes until golden and pretty crispy. The bacon will get crispier as it cools.
4. Boiled eggs
For pasta salads, I like to use eggs which have yolks that are soft set ie. Cooked enough so you can cut through the yolk cleanly but it’s not “powdery” like it is when it’s fully hard boiled.
Here’s how I do it:
Fridge-cold eggs in boiling water – Bring the water to a full boil. Then carefully lower fridge-cold eggs into the water using a slotted spoon. Lower the stove slightly so the water is still rippling and the eggs are just moving around gently in the water. If you rapid boil, the shells will crack!
9 minutes – Start the timer and cook for 9 minutes.
Peel in cold water – Remove the eggs with a slotted spoon into a large bowl or sink full of cold water (ice water is best, but I never waste ice on eggs!). Leave for 5 minutes or so until cool enough to handle then peel IN the water. It’s easier. 😊
5. Toss!
OK! Everything prepared, now the best part: tossing it all together. (Wait – that’s totally wrong, the best part is EATING it!).
BIG bowl – Put all the pasta salad ingredients except the eggs in a very big bowl then toss until it’s all coated in that gorgeous avocado ranch dressing. (PS. I emphasise BIG bowl for good reason).
Add eggs at the end then gently toss just to disperse.
And we are DONE! Time to eat! And just think – it keeps so well, you get to enjoy this for days and days!!
I’ve eaten so much of this in the past couple of weeks. It makes so much! And – true to its name – I CAN’T STOP EATING IT.
I really hope you try it. In the vast world of pasta salads, this is definitely a stand out! – Nagi x
Watch how to make it
The most amazing avocado pasta salad
Ingredients
- 500 g / 1 lb spiral pasta (or other of choice)
- 1 tbsp cooking / kosher salt (for cooking water)
Creamy Avocado Ranch Dressing:
- 1 1/3 cups avocado (smush in cup measures, ~ 1 1/2 avocados, Note 1)
- 1/2 cup buttermilk (sub yogurt + milk, Note 2)
- 1/3 cup whole egg mayonnaise (just a bit! Note 3)
- 3 tbsp lemon juice (sub cider vinegar)
- 1 1/2 garlic cloves , finely grated or minced
- 1/2 tsp onion powder
- 1 1/4 tsp cooking salt
- 1/2 tsp black pepper
- 1/4 cup dill , finely chopped (Note 4)
Seasoned Chicken (or use any cooked chicken):
- 2 x 250g/8oz chicken breasts , skinless boneless
- 1/2 tsp smoked paprika (sub ordinary)
- 1/2 tsp cooking salt
- 1/4 tsp black pepper
- 2 tbsp extra virgin olive oil
Add-ins (or use your own!):
- 250 g / 8 oz streaky bacon
- 6 eggs
- 250 g / 8 oz cherry tomato , halved
- 1/4 red onion , very finely sliced
- 1 celery stem , finely sliced 0.5 cm / 1/5″
- 1/4 cup dill , finely chopped (Note 4)
Instructions
Chicken & crispy bacon:
- Pre-heat the oven to 220°C/430°F (200°C fan-forced).
- Bacon: Place bacon slices on a rack set on an oven tray. Bake 20 minutes or until deep golden and crispy, then remove from the oven and let it cool – it will get crispier. Then chop into 1 cm / 1/3" pieces.
- Pound chicken: Cover chicken with baking paper then pound to 1.5 cm / 3/5" even thickness using a meat mallet, rolling pin or cast iron pan.
- Season: Mix the paprika, salt and pepper in a small bowl. Place chicken on a baking tray, drizzle then rub with half the oil. Sprinkle with seasoning, then repeat on the other side.
- Bake the chicken for 12 minutes or until the internal temperature is 67°C/153°F. Remove from the tray and rest for 5 minutes then cut into 4 x 1cm / 2.5 x 1/2" pieces.
Cook pasta:
- Bring a large pot of water to the boil then add the 1 tablespoon of salt. Cook the pasta per the packet time plus 2 minutes (Note 5).
- Drain, rinse under water then leave to drain well and cool.
Boil eggs:
- 9 minutes: Bring a large saucepan of water to boil. Lower eggs in using a slotted spoon then start the timer for 9 minutes. Reduce stove heat so eggs are not bouncing around so much that the shells crack.
- Peel in cold water: Remove eggs using a slotted spoon into a large bowl or sink of cold water (iced water is best, but I never waste ice on eggs!). Leave for 5 minutes then peel while submerged under water, it's easier.
- Pat dry then cut eggs into quarters.
Dressing:
- Place all ingredients except the dill into a container just large enough to fit the head of a stick blender. Blitz until the avocado is smooth.
- Add dill and jus blitz to mix through. Taste and adjust salt, if needed.
Toss:
- Place the pasta and dressing in a very large bowl along with everything else EXCEPT the eggs. Toss gently to combine.
- Add eggs, then toss gently to disperse. Serve!
Notes
Nutrition
Life of Dozer
Director Dozer, waiting for his assistant (me) to show up to work (ie feed / pat / play with him).
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This is a copycat of a Japanese Slaw sold at a charcoal chicken chain called Chargrill Charlie’s here in Sydney. This slaw-like salad has a Japanese spin with a scattering of edamame, sesame-dressed wakame seaweed salad and a creamy soy dressing. The seaweed totally makes it! Japanese Slaw – Chargrill Charlie’s copycat This recipe was... Get the Recipe
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]]>This is a copycat of a Japanese Slaw sold at a charcoal chicken chain called Chargrill Charlie’s here in Sydney. This slaw-like salad has a Japanese spin with a scattering of edamame, sesame-dressed wakame seaweed salad and a creamy soy dressing. The seaweed totally makes it!
Japanese Slaw – Chargrill Charlie’s copycat
This recipe was requested by a reader. I was happy to oblige because although I find the Chargrill Charlie’s chicken so-so, their salads are actually pretty good! In fact I’ve done another before, a copycat of their famous Green Bean Salad with Creamy Avocado Dressing.
So this recipe is a copycat of the Chargrill Charlie’s Japanese Slaw, named as such because the base salad is made using finely shredded cabbage and carrots like western Coleslaw but with the addition of seaweed salad and edamame all tossed with a sesame soy dressing.
It is very good!
What goes in this Japanese Slaw
This salad is a direct copycat of the Chargrill Charlie’s Japanese Slaw, so the ingredients are what I spied and tasted, with the exception of green onion which I think adds much needed freshness.
What goes in the salad
Japanese seaweed salad – This is sliced strands of a type of wakame seaweed, dressed in a sweet sesame dressing. It’s somewhat slippery and has a unique texture unlike anything I can think of in Western cuisine. These days, it is often served as a small side dish at sushi bars and Japanese restaurants, and it’s become extremely popular – with good reason. It is addictive!! I literally cannot stop eating it.
It is sold already dressed at seafood shops (usually in small black trays, like pictured below), as well as Asian and Japanese grocery stores. I also understand it comes in frozen packets, though I’ve never bought it (I believe you can buy it at Costco?). It has a fridge shelf life of several weeks.
If you’re not a fan of seaweed salad, you’ll be missing a key element of this Japanese Slaw because the dressing on the seaweed salad actually forms part of the dressing for this whole salad. So really, don’t skip it!
Edamame – Also known as fresh soy beans. Buy them frozen, either in their pods or already shelled. Simply prepare per the packet (usually a 5 minute boil). It’s pretty common these days, even sold in the frozen vegetable aisle of large grocery stores here in Australia (Woolies, Coles etc).
Cabbage – Both green and red, because that’s what Chargrill Charlie’s use!
Carrot – Again, because Chargrill Charlie’s uses it.
Green onion – Chargrill Charlie’s does NOT use this! But I do, because I think it adds much needed freshness into the salad.
What you need for the Japanese Slaw dressing
And here’s what you need for the dressing. Japanese Kewpie mayonnaise is the optional extra touch here which gives the dressing an extra creamy element just like the one used by Chargrill Charlie’s.
Kewpie Japanese Mayonnaise – This is purely optional so feel free to skip it if you are turned off by the inclusion of mayonnaise in the dressing! We only use 1 tablespoon, and I’ve included it because I am pretty sure Chargrill Charlie’s uses it to make the dressing just a wee bit creamier.
If you can’t find or don’t have Kewpie mayonnaise (but why not?? Everybody knows it’s the best mayonnaise around!) feel free to use ordinary mayonnaise (preferably whole egg) or simply skip it.
Rice vinegar – The acid in the dressing, for brightness.
Olive oil and sesame oil – Our oils. Sesame for flavour but olive oil as well to dilute the strength of using sesame alone.
Sugar – Because the Chargrill Charlie’s dressing is distinctly sweet. Mine is a bit less sweet than theirs.
Soy sauce – This is the salt in the dressing.
Wasabi paste – The Chargrill Charlie’s dressing definitely has a distinct bite to it! It’s not spicy, but rather a background warmth. You can wasabi paste in tubes at supermarkets and Asian/Japanese grocers. Wasabi is purely optional, so feel free to leave it out.
How to make Chargrill Charlie’s Japanese Slaw
Just shake up the dressing in a jar, put everything in a bowl and toss.
Yes, it’s that easy, and that’s why there’s no recipe video for this recipe! Though, as always, if you ask nicely in the comments section below, I’ll make this for lunch and film it for you!
What to serve with this Japanese Slaw
I personally find this salad has enough substance to it to be a meal. Well, let’s be more truthful: It’s good for a light(-ish) lunch. For dinner, it’s for those days when I’m trying to be “healthy”.
For a normal meal, I’d add a side of protein to fill it out. Here are some on-theme suggestions:
Enjoy! – Nagi x
PS. No video today as it’s a “easy salad day” where I’m sharing 3 fairly straightforward recipes: this salad, a Pear Salad with Blue Cheese (swoon!) and Roasted Large Mushrooms with Green Onion Thyme Butter. But if you really want a video for this one, just leave a comment below and I’ll do it when I get a chance!
Japanese Slaw – Chargrill Charlie’s Copycat
Ingredients
Japanese Slaw:
- 5 cups (tightly packed) green cabbage , finely shredded (~1/2 medium head, Note 1)
- 2 cups (tightly packed) red cabbage , finely shredded (~1/4 small head, Note 1)
- 1 carrot (medium) , peeled and finely shredded (using a julienne shredder, or box grater, Note 2)
- 2 green onion stems , finely sliced on the diagonal
- 1 cup edamame , cooked per packet directions (Note 3)
- 2/3 cup Japanese seaweed salad , pre dressed (Note 4)
Dressing:
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar (sub cider vinegar)
- 1 1/2 tbsp Kewpie mayonnaise (Note 5)
- 1 tbsp toasted sesame oil
- 1 1/2 tbsp olive oil
- 1 tsp sugar (any type) or 1 1/2 tsp honey
- 1/2 – 1 1/2 tsp wasabi paste , adjust to taste (entirely optional) (Note 6)
Instructions
- Dressing: Shake Dressing ingredients in a jar until the mayonnaise is fully emulsified. Taste and add more sugar if you want.
- Toss with salad: Place cabbage, carrot, green onion, half the edamame and half the seaweed salad in a bowl. Add about 3/4 of the dressing, toss. (Seaweed will mostly stay in clumps).
- Wilt: Set aside for 15 minutes to let the cabbage wilt a bit.
- Serve: Toss again, then pile onto serving platter or bowl. Drape over remaining seaweed salad (in clumps) and edamame, drizzle with remaining Dressing. Serve!
Notes
Nutrition
Life of Dozer
Snuffle all you want. There are no crumbs for you!
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