No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Spring-time Cole Slaw (Gluten-Free)

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.

Ads by Google:

The finished spring-time cole slaw. Photo: CC--steakpinballHere'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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



1 Response:

 
Dolores Eilers
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Apr 2012 6:07:49 PM PST
Sounds delicious. Will serve it soon.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I feel the same. Every so often, someone will roll their eyes. I try not to discuss it unless I have to, only because I don't love having the topic of conversation become me, but others seem genuinely curious. Every so often I have a pity party over not being able to just pick up a sandwich a...

I can't remember, but it was a few years ago and maybe it had Maltodextrin in it, or maybe it was the 'flavorings' - which I never eat unless it's from a company like Kraft or McCormick that labels clearly. But given that you eat it safely, maybe I'll contact the company for a clear answer.

So the simple explanation is - You eat gluten. It travels along and gets to your small intestine. For some reason, your small intestine feels it is an invader. but instead of making antibodies that "attack" the gluten, the small intestine cells make antibodies that attack itself. Sort of misg...

Hi - I think some of the issue here may be stemming from confusion about the word "exposed" and the two things in bold above -- while you are very strict about eating gluten, am I right that you've been accidentally eating some and for the past month have accidentally been not-gluten-free? If so...

my thinking was that if I ate gluten tonight again , then the reaction would be there tomorrow not that there would be gluten for them to find exactly. So from what your saying It would make sense - i.e. if my body was going to react to gluten with antibodies then by eating gluten say tonight it ...