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Backpacker Magazine – October 2001

Packable Salads

These crunchy, easy-to-prepare side dishes will make your hiking buddies green with envy.

by: J. Lynn Cutts


Oriental Cabbage Salad

1/4 cup vinegar
1 cup sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup soy sauce
1 large Chinese cabbage, shredded
1 bunch scallions, white bulb discarded, chopped
1 teaspoon toasted sesame seeds
1 tablespoon toasted slivered almonds

At home: Mix the vinegar, sugar, salt, oil, and soy sauce in a bowl and stir until the sugar is dissolved. Place the cabbage and scallions in a bowl, pour the marinade over them, and toss to thoroughly coat the vegetables. Marinate for 24 to 36 hours, then dehydrate. Package a single serving (1/4 cup) of the dried mix in each zipper-lock bag. Pack the sesame seeds and almonds in a separate bag.

In camp: Add 1/8 cup of water to 1/4 cup of dried mix and let it soak for at least half an hour. Sprinkle with the sesame seeds and almonds just before serving. Yield: 1 1/2 to 2 cups (6 to 8 side dishes).

Zucchini-Apple Salad

1/4 cup lemon juice
1 tablespoon minced fresh ginger
2 tablespoons sugar
1 large zucchini, shredded
1 large apple, cored and shredded

At home: Combine the lemon juice, ginger, and sugar in a bowl and stir until the sugar dissolves. Place the zucchini and apple in another bowl, pour the juice mixture over them, cover, and marinate for at least 24 hours before dehydrating. Package a single serving (1/3 cup) of the dried salad in each zipper-lock bag.

In camp: Add 1/3 cup of water to 1/3 cup of salad and allow it to reconstitute for at least half an hour. Yield: 1 to 1 1/3 cups (4 side dishes).



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