Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

Published on 07/26/1996

This recipe comes to us from Donna Hudson. Dressing: 1/8 teaspoon cayenne (or a hot pepper minced

Vietnamese Cole Slaw (Gluten-Free)

This recipe comes to us from Donna Hudson.

Dressing:
1/8 teaspoon cayenne (or a hot pepper minced)
3 tablespoons lime or lemon juice (or gluten-free vinegar)
2 tablespoon gluten-free fish sauce (or wheat free soy sauce)
3 tablespoon salad oil
1-2 garlic cloves, crushed or grated

Salad:
1 chicken breast, cooked and shredded (or turkey)
4 cup shredded cabbage
1 carrot, grated
Peanuts for garnish (raw and toasted in a dry cast iron frying pan if possible)
½ cup of finely slivered mint leaves (optional)
½ cup finely slivered coriander leaves (cilantro)