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    Scott Adams

    Vietnamese Cole Slaw (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Donna Hudson.



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    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)

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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