This year for his birthday, DH requested a Southern-style feast to go with games and an ice cream cake.

Southern, I can do – no problem. The ice cream cake was a stretch (shudder remembering all the terrible ice cream cakes I had growing up and the disappointment that they still had icing), but it went over well – as did my backup lactose-free salted caramel ice cream stuffed red velvet cupcakes.

This simple slaw I made so we’d have a (non-fried) veggie (the fried okra I made was a big hit as well), and something with a little crunch. Lactose-free mac-n-cheese that certainly didn’t taste it and pulled pork with ENC style sauce rounded out the day.

gluten-free, paleo, vegetarian, vegan

A Standard Southern Slaw

About 2 cups shredded red cabbage
About 2 cups shredded green cabbage
1 Granny Smith Apple, chopped
1/4 white onion, minced
1/2 cup your favorite mayo or mayo substitute
1 Tbsp. Apple cider vinegar
1 Tbsp. your favorite mustard
1 Tbsp. lemon juice
1/2 tsp. ground cumin
Liberal salt & black pepper

In a large bowl, whisk together the dressing ingredients (mayo and below).

Add the fruit & veggies and mix with your hands, massaging the dressing into the cabbage. Liberally salt & pepper.

Let sit in the fridge a couple hours to marinate and serve.

Serves enough for a party