Recipe contributor Laura Hahn says “This colorful Asian slaw is the perfect side for lobster rolls. It’s my go-to slaw recipe and works with many other main dishes. It’s made without mayonnaise and couldn’t be easier.”
- ½ head red cabbage, diced
- 2 medium carrots, shredded
- 2 stalks celery, diced
- Juice of ½ lime
- 2 tablespoons brown sugar
- 2 green onions, diced
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- Sesame seeds for garnish
Place everything in a large bowl and mix well.
Marinate the slaw for an hour in the refrigerator, mixing every 20 minutes. Sprinkle with tan or black sesame seeds before serving.
Calories: 80, Carbohydrates: 19 g, Protein: 2 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 650 mg, Fiber: 4 g
Laura Hahn, winner of Philadelphia’s 2012 NBC Next Local TV Chef competition, operates a restaurant consulting company and hosts her own cooking show on Ehow.com. She entered the chef competition shortly after being diagnosed with gluten sensitivity. She blogs about gluten-free food at GuiltFreeFoodieCutie.com.