Cut the vegetables at home, make the dressing, 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.
Photo: Thayer Allyson Gowdy
2 carrots, peeled and julienned
1 small jicama (about 1 1/4 lbs.), peeled and julienned
1 large red bell pepper, cored and very thinly sliced
1/4 head red cabbage, cored and very thinly sliced
1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
6 tablespoons olive oil
6 tablespoons unseasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon minced cilantro leaves, plus more for garnish
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon red chile flakes
At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.
At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.
At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.
Note: Nutritional analysis is per serving.
- Amount Per Serving
- Calories 142Calories from Fat 63
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.4g7%
- Cholesterol 0.0mg0%
- Sodium 306mg13%
- Total Carbohydrate 12g4%
- Dietary Fiber 4.8g20%
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.