Packer’s Cole Slaw -Nov 03, 2019

[Barb Brenner]

Email address	brenn...@gmail.com
Submitted by:	Barb Brenner
Recipe Name:	Packer’s Cole Slaw
Original Source of Recipe (ex.. Backpacker Mag, book name, website, self):	https://www.backpacker.com/skills/packable-salads
Ingredients:	1 tablespoon noniodized or canning salt 1 cup water ½ cabbage, washed and finely shredded 1 stalk celery, shredded 1 carrot, shredded ½ green pepper, shredded ¾ cup vinegar (I used cider vinegar 1 teaspoon mustard seed ½ teaspoon celery seed 1 cup sugar
Steps to Make the Recipe:	At home: Dissolve the salt in the water in a large bowl, then soak the cabbage in the salt water for an hour. Add the next three ingredients and let them soak for another 20 minutes, then drain and rinse thoroughly. Meanwhile, combine the vinegar, mustard seed, celery seed, and sugar in a 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 dried salad is adequate as a side dish for one person). In camp: 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.
Recipe Type	Lightweight
Comments:	This is a great way to add a "fresh" veggie onto your back country meals. It re-hydrates back into a crunchy yummy coleslaw using either cold or hot water. If you use hot water and add more water than needed to re-hydrate it you can turn it into a hot soup which works great on a cold day. Also, it is good as a dried snack I highly recommend this recipe!

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