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Coleslaw: Gluten/Allergy Free
 One of the more challenging dishes I conquered when Michaela was diagnosed was gluten and allergy free coleslaw. I grew up enjoying coleslaw along with fish dinners or as a side to a hot dog lunch. For a southerner though, they enjoy their coleslaw directly ON their hot dog! Not being originally from the south, that seemed a little strange to me until I actually gave it a try. I have to admit, it is pretty darn good! Dry Ingredients needed:  A medium-large sized head of cabbage (sometimes I use a small head of red cabbage and a small head of green cabbage for color) 4-5 peeled and shredded carrots 1/3 cup organic or raw sugar approx. 1/3 tsp. sea salt (regular salt if no allergies) to taste 1/4 tsp. pepper or more to taste optional: green pepper, onions, cheddar cheese. Amounts based on personal preference. Liquid Ingredients Needed: 1/4 cup soy, coconut, rice, or almond original milk (not flavored) 1/2 + 1/8 cup Vegenaise 1 1/2 tablespoons Rice Vinegar (or regular vinegar if allergic to rice or no allergy) 2 1/2 tablespoons of Lemon Juice  Using a hand shredder or a food processor, process your cabbage and carrots. I try to make sure that I have 1/2:1 ratio carrot to cabbage. Place all dry ingredients in a large mixing bowl. Whisk together all liquid ingredients in separate bowl. When smooth, add to carrot/cabbage mixture and fold until coated.  Image by plakboek via FlickrYour end product should look very similar to this. Put in a covered container and refrigerate for at least 2-3 hours before serving. Please share your favorite dish using coleslaw and definitely let me know your thoughts on eating it on a hot dog! Join in the Gluten-Free Wednesdays for some fun.   
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