We’ve got several different slaws in the Camping Kitchen recipe box. With good reason: Making these hearty composed salads ahead—at home, up to three days before you plan to eat them—is not only convenient, but actually improves the texture and flavor of the vegetables, since they lose their raw taste and soften just a bit. This colorful version has a creamy buttermilk dressing (enriched with powdered buttermilk to counteract some of the moisture that seeps out of the cabbage) that goes perfectly with smoky campfire meats. Or put a spoonful on sandwiches, where its saucy crunch doubles as both condiment and garnish.
Serves 4 to 6
1 small red cabbage (about 1 lb)
1 1/2 tsp kosher salt
1/2 cup buttermilk
2 tbsp powdered buttermilk
1/4 cup mayonnaise
2 tbsp lemon juice
1/4 cup chopped fresh dill, or 1 tbsp dill seeds
1/2 tsp black pepper
1 small red onion, halved and thinly sliced
2 celery stalks, sliced
- Core and shred or grate the cabbage (a food processor makes quick work here). You should have about 4 cups. Put the cabbage in a colander in the sink, sprinkle with the salt, toss, and let sit while you make the dressing.
- Put the buttermilks, mayonnaise, juice, dill, and pepper in a large sealable container; shake or whisk to combine well.
- Rinse the cabbage under cold water, give it a good shake, then run a clean towel through it, squeezing and blotting out as much water as possible. Add the cabbage, onion, and celery to the dressing, tossing to combine. Seal and refrigerate.
- Stir or shake the container of slaw once or twice a day, keeping it well chilled. When you’re ready to eat, scoop it out with a fork, tongs, or a slotted spoon to leave the dressing behind.
- You’ll have some dressing—and maybe some slaw—left over in the container. Keep it well chilled. You can add more slaw ingredients to it, or use it as a dressing for potatoes, salad greens, or sliced tomatoes.
- If you have any slaw left, pluck it out of the dressing with a fork or tongs and use it to dress sandwiches.
Cabbage is nice and all but it’s rarely fancy, even gussied up with homemade ranch dressing like it is here. Feel free to try other vegetables in this recipe: fennel, kohlrabi, bok choy, or other hearty Asian greens like Chinese broccoli or Tatsoi are all good choices—alone or in combination.