Serves: 5
Total Calories: 779
AT HOME:
1. Shave the cabbage with a sharp knife or mandoline so you have thin strips. Cut the scallions long so you have pieces similar in shape to the cabbage.
2. Toss the cabbage, scallions and cilantro in a large salad bowl and put into a freezer bag or plastic container for travel in your cooler.
3. Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Put in a container for travel in your cooler.
AT CAMP:
1. Pour the dressing over the cabbage mixture and toss to combine inside the freezer bag. Serve and enjoy.
Fun Fact: Dirty socks increase the chance of blisters.
This Grand Canyon Coleslaw recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.
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