Plan on some amazing meals from chefs in the West who love to camp
Thayer Allyson Gowdy
The trick to doing camp food well, Guy Fieri has learned, is to plan and prep at home. This dish is the perfect example. Cut the vegetables and make the dressing before you leave for your trip, then toss everything together when you’re ready to eat. Use a handheld slicer (like a mandoline or a Benriner) to make cutting the vegetables easier.
Recipe: Jicama Slaw