Recipe: Asian Slaw

I created this slaw to intentionally be sans mayonnaise so as to complement Lobster Rolls made with a ton of mayo. Enjoy this totally vegan and vibrantly flavored slaw. This can make a terrific entrée’ by adding grilled shrimp atop the slaw.

Serves 6 to 8 | 45 Minutes Prep Time


  • 5 ea. Carrots, peeled and cut julienned
  • ½-head ea. Red and Green Cabbage; thinly sliced or shredded
  • 2 cups Pineapple chunks, sliced ¼-in. thin
  • 1 bunch Cilantro, leaves picked and left whole
  • 1 bunch Scallions, sliced on diagonal and then julienned
  • 1 cup Olive or Peanut Oil
  • ¾ cup Rice Wine Vinegar
  • ¼ cup Fresh Orange Juice
  • ¼ cup Apple Cider Vinegar
  • 6 stems Fresh Mint Leaves; coarsely chopped
  • 3-inch stem Fresh Ginger, peeled and minced
  • 4 cloves Fresh garlic, minced
  • 3 tbsps Granulated White Sugar
  • 1 tsp Salt
  • To taste Red Pepper Flakes
  • To taste Salted Peanuts


  1. Toss together carrots, shredded cabbage, pineapple, cilantro leaves, and scallions in a large mixing bowl.
  2. Whisk together oil, vinegars, orange juice, mint, ginger, garlic, salt and sugar and add red pepper flakes to your palette’s preference for spiciness.
  3. Toss this vinaigrette with the slaw. Add salted peanuts to the top of the slaw.