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Spring-time Cole Slaw (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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.
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
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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Dairy-Free, Gluten-Free & Vegan Cheesy Quinoa Stuffed Mushrooms
This wonderful stuffed mushroom recipe makes a perfect appetizer for that perfect dinner experience!
Makes 16 Mushrooms Ingredients:
1/4 cup uncooked quinoa
16 large button mushrooms
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons finely chopped pecans
1 cup salsa
1 cup Go Veggie! Vegan Cheddar Cheese Shreds
2 Tbsp.... [READ MORE]
Mixed Green and Roasted Beet Salad with Gorgonzola, Pear and Arugula (Gluten-Free)
Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk.... [READ MORE]
Cashew Cumin Roasted Fennel Snacks (Gluten-Free)
This recipe makes a great, healthy snack that is perfect to tide you over between meals!
Gluten-Free and Vegan
4 large fennel bulbs, sliced into 1/2 inch pieces, reserving fronds2 Tbsp.... [READ MORE]
Pan-Roasted Brussels Sprouts (Gluten-Free)
The decadent, borderline sinful combination of bacon and blue cheese is one I use sparingly, but with the season of dinner parties upon us, I can’t think of a better reason to break it out.... [READ MORE]