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“Coleslaw is the comfort food of salad,” says our Trail Chef Jennifer Bowen. “You just feel taken care of if someone takes the time to make some; it always seems a little bit special.”
Wrap 1/4 head red cabbage in a moistened paper towel, then in a plastic bag. Leave the bag loosely opened, allowing cabbage to breathe. Pack salt and pepper to taste. Combine 3 tbsp vinegar and 3 tbsp sugar in a small screw top container.
Optional seasonings: Spicy: 1/4 tsp red chili flakes (add to sugar/vinegar mixture) Bavarian: 1/4 tsp dill (add to sugar/vinegar mixture) and a yellow mustard packet Asian: 1 tsp toasted sesame seeds and a handful of slivered almonds (pack in a small zip-top bag or a little foil or paper packet). Creamy: 2 mayo packets
In camp Start your slaw first-thing so the cabbage will have time to marinate. The cabbage may have oxidized (darkened) over time; simply slice a thin section of the dark portion off. With a bowl close at hand, chop cabbage: First cut it into ¼-inch strips lengthwise. Then, working in sections, cut into ¼-inch chunks, adding to your bowl as you go.
Toss with vinegar mixture and nuts or seeds. Add salt and pepper to taste. Cover and set aside to marinate for at least 10 minutes. Serves 2-3 as a side.
Want a perfect pairing? Try our Impossibly Easy Barbecue Chicken Sliders for a camp picnic