Camp Cabbage Slaw
A whole cabbage rides a week without a cooler. Shred it, dress it from packets, eat something crunchy.
- calories
- 230
- weight
- 5 oz
- cal / oz
- 46
- protein
- 2 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 0 min
- total time
- 10 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Lunch
- Dinner
- No cook
- Car camping
- Canoe / raft
- Basecamp
- Vegetarian
- Gluten free
- Dairy free
- Nut free
- Eat in the bag
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Green cabbage | 1/2 head | about 4 cups shredded |
|---|---|---|
| Cucumber | 1/2 medium | optional, skip it after day two |
| Onion | 1/4 cup, chopped | or 1 tsp onion powder |
| Mayonnaise | 1 cup | single-serve packets, no refrigeration until opened |
| Prepared mustard | 1 tsp | packets work |
| Celery seed | 1/2 tsp | |
| Salt | 1/2 tsp | |
| Black pepper | to taste |
Method
- Quarter the cabbage, cut out the core, and slice it thin with whatever knife you brought. Uneven is fine.
- Chop the cucumber and onion small and add them to the bag or pot.
- Squeeze in the mayo packets and mustard. Add celery seed, salt, and pepper.
- Seal the bag and work it with your hands until every shred is coated.
- Let it sit fifteen minutes if you can. The cabbage softens and the salt pulls out some water.
- Eat it the same meal. Dressed slaw does not keep warm.
Cabbage is the one vegetable that earns its weight on a trip without refrigeration. A whole head has its own packaging, it does not bruise, and it stays crisp days after lettuce has turned to slime in the bottom of a dry bag. Cut only what you need for a meal and the rest keeps.
The dressing is packets rather than a jar. Single-serve mayo is shelf-stable until you open it, which is the whole trick here, and the mustard and celery seed cut through the fat so it reads as a side dish and not a bowl of mayonnaise. The original called for frozen orange juice concentrate, which is not a thing you carry; a spoonful of sugar in the soy-and-oil version does the same job.
Packing
Carry the cabbage whole and uncut; it survives a week in a dry bag with no ice. Mayo and mustard packets, celery seed, salt, and pepper go in one small ziplock so the whole dressing is one grab. Mix and serve in a gallon freezer bag and there is nothing to wash.
Variations
- Skip the mayo entirely: 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp sugar, and a clove of minced garlic. That version is vegan and holds up better in heat.
- A packet of ranch mix in place of the celery seed and pepper.
- Add drained canned corn or peas for bulk alongside a heavier main.
https://oregonriverrunners.org/recipies-side-dishes.php