Asian Slaw

Serves 4

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.

Nutritional Analysis:
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 She entered the chef competition shortly after being diagnosed with gluten sensitivity. She blogs about gluten-free food at