LaurieAnn
08-16-2009, 17:00
Chicken and Apple Slaw
©2008 Laurie Ann March A Fork in the Trail
Dehydration Time: 5–10 hours
Makes 3–4 servings
http://www.outdooradventurecanada.com/triplogs/louisa2006/slaw.jpg
photo from our 2006 trip in Algonquin Park
Cabbage dries incredibly well, reduces in size substantially, and rehydrates very quickly. You can omit the chicken if you can't find freeze-dried or you are vegetarian. If you do that you might want to add in a small handful of almonds.
2 medium carrots
1 1/2 cups savoy cabbage
1 1/2 cups red cabbage
1/3–1/2 cup freeze-dried chicken
1/3 cup dried apple, diced
1/8 teaspoon red pepper flakes
1 1/2 tablespoons apple cider vinegar
3 tablespoons vegetable oil
Salt and pepper to taste
At Home
Cut the carrots in half and then cut them into 1/8-inch thick slices. Place on dehydrator trays to dry. Shred the two types of cabbages and dry them on separate dehydrator trays that have been lined or that include an additional mesh screen. When the carrots and cabbage are dry, place them in a ziplock freezer bag. Add the freeze-dried chicken, dried apples, and red pepper flakes to the bag. Place the cider vinegar in a leakproof container and put that in the bag with the cabbage. Add the vegetable oil to the oil you will take with you on the trip.
At Camp
Shortly before you plan to eat the salad, rehydrate the dried ingredients with cold water using a ratio of 1 part dried mix to 2/3 part water. Check the salad after a few minutes and add a little more water as necessary. Drain any excess water once the cabbage has reconstituted and then add apple cider vinegar and vegetable oil to suit your taste. Season the coleslaw with salt and pepper.
Tip
Don’t let the slaw rehydrate in too much water or for too long or it will become soggy.
©2008 Laurie Ann March A Fork in the Trail
Dehydration Time: 5–10 hours
Makes 3–4 servings
http://www.outdooradventurecanada.com/triplogs/louisa2006/slaw.jpg
photo from our 2006 trip in Algonquin Park
Cabbage dries incredibly well, reduces in size substantially, and rehydrates very quickly. You can omit the chicken if you can't find freeze-dried or you are vegetarian. If you do that you might want to add in a small handful of almonds.
2 medium carrots
1 1/2 cups savoy cabbage
1 1/2 cups red cabbage
1/3–1/2 cup freeze-dried chicken
1/3 cup dried apple, diced
1/8 teaspoon red pepper flakes
1 1/2 tablespoons apple cider vinegar
3 tablespoons vegetable oil
Salt and pepper to taste
At Home
Cut the carrots in half and then cut them into 1/8-inch thick slices. Place on dehydrator trays to dry. Shred the two types of cabbages and dry them on separate dehydrator trays that have been lined or that include an additional mesh screen. When the carrots and cabbage are dry, place them in a ziplock freezer bag. Add the freeze-dried chicken, dried apples, and red pepper flakes to the bag. Place the cider vinegar in a leakproof container and put that in the bag with the cabbage. Add the vegetable oil to the oil you will take with you on the trip.
At Camp
Shortly before you plan to eat the salad, rehydrate the dried ingredients with cold water using a ratio of 1 part dried mix to 2/3 part water. Check the salad after a few minutes and add a little more water as necessary. Drain any excess water once the cabbage has reconstituted and then add apple cider vinegar and vegetable oil to suit your taste. Season the coleslaw with salt and pepper.
Tip
Don’t let the slaw rehydrate in too much water or for too long or it will become soggy.