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  • Jefferson Adams
    Jefferson Adams
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    Spring-time Cole Slaw (Gluten-Free)

    Caption: The finished spring-time cole slaw. Photo: CC--steakpinball

    I guess I'm what you'd call a coleslaw purist. I never liked it much as a kid, and once I started to like it as an adult, I developed a taste for the most basic coleslaws. I don't want any jalepeños, or other snappy flavors, like whacky, sun-dried tomato aioli in my coleslaw.

    In my distinctly modest opinion, coleslaw should never, ever be made with Miracle Whip. In my opinion, no one should ever even eat Miracle Whip, but, I digress.

    Here's a simple, tasty recipe for coleslaw that will make a proud hit at your next barbecue or fish-fry.

    Ingredients:
    6 cups shredded cabbage
    1 cup shredded carrot
    1 cup mayonnaise
    ½ teaspoon celery seed
    ¼ cup white wine vinegar
    ¼ cup sugar
    Salt and pepper, to taste

    Directions:
    Combine cabbage and carrots in a large bowl. In a smaller bowl, combine mayonnaise, vinegar, celery seed, sugar, salt and pepper. Mix dressing into cabbage mixture to taste, and chill in the refrigerator. Serve alongside your favorite dishes.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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