THE GLUTEN-FREE GANG
 
BASICS CLASS
CALENDAR OF EVENTS
PHOTO GALLERY
GF FAMILY FUN DAY
GOLF BENEFIT
LINKS
LOCAL RESOURCES
REGIONAL SUPPORT
RECIPES-MAIN
RESTAURANTS
 

COLE SLAW

by Terry Bradley - 2004 Conference Cookbook

Ingredients:

16 oz.

Bag Shredded Cabbage & Carrot Cole Slaw Mix

12 oz.

Bag Shredded Broccoli, Carrot & Red Cabbage Slaw Mix

1 to 1 ½ cups

Mayonnaise (Low Calorie or Low Fat is fine)

¾ cup

Sour Cream (Low Fat is fine)

¾ cup

Apple Cider Vinegar

2 tsp.

Garlic Powder

2 tsp.

Onion Powder

1 tsp.

Salt (or to taste)

½ tsp.

Pepper (or to taste)

Directions:

1.        Mix the dressing ingredients together in a large bowl.

2.        Add the shredded vegetables and toss well to coat.

3.        Keep mixture refrigerated until you’re ready to serve.

 

BAKED GOODS BREAKFASTS DESSERTS MAIN DISHES SIDES SUBSTITUTIONS BACK TO RECIPES

   

The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    ©2013
P.O. Box 91091, Columbus, OH 43209