Backpackers Coleslaw Food

CAMPERS' COLESLAW

Steps:

• In a small saucepan, combine first five ingredients. Bring to a boil; cook and stir until sugar is dissolved, 1-2 minutes. Remove from heat; cool completely. , In a large bowl, toss vegetables with dressing. Refrigerate, covered, until cold. Serve with a slotted spoon.

CLASSIC HOMEMADE COLESLAW

Steps:

• Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
• Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
• In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
• Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

BACKPACKER'S COLESLAW

Steps:

• Dissolve the salt in the water in a large bowl, then soak the cabbage in the
• salt water for an hour. Add the next 3 ingredients and let them soak another 20 minutes, then drain and rinse thoroughly.
• Meanwhile, combine the vinegar, mustard seed, celery seed, and sugar in pan and bring it to a boil, stirring until the sugar is dissolved.
• Pour the dressing over the rinsed vegetable mixture in the bowl and marinate, covered, for at least 24 hours before dehydrating.
• Divide the dried slaw into plastic bags (1/3 cup of dried salad is adequate as a side dish for one person).
• To use: Add an equal amount of water to each portion of salad (1/3 cup of water to 1/3 cup of salad) and allow it to reconstitute for at least half an hour.