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Canadian Canoe Routes

coleslaw dressing
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Author:  Paddle Power [ January 26th, 2011, 9:22 pm ]
Post subject:  coleslaw dressing

I have been drying coleslaw and then rehydrating with water and adding some homemade dressing.

But I lost my favourite recipe!

So I'm seeking suggestions for coleslaw dressing that can turn rehydrated coleslaw into something with a punch, a zip, or a kick. On trail, rehydrated coleslaw needs all the help it can get!

Author:  littleredcanoe [ January 26th, 2011, 10:10 pm ]
Post subject:  Re: coleslaw dressing

Undoubtedly this is not your lost recipe and hence worthless to you..but
a littlesweetened rice wine vinegar
pressed garlic (yes garlic)
olive oil
caraway seed.

Author:  marscanoe [ January 27th, 2011, 12:35 am ]
Post subject:  Re: coleslaw dressing

I have tried 3 of these 4 recipes (Packable Salads) here & they were all excellent!

Author:  Paddle Power [ January 27th, 2011, 1:09 pm ]
Post subject:  Re: coleslaw dressing

Thanks marscanoe, I'll give them a test during an over night ski trip as there is not much water for paddling these days.

Author:  Randall [ January 27th, 2011, 5:01 pm ]
Post subject:  Re: coleslaw dressing

Here is a recipe I have used. I cut back on the sugar as I find it
a little too sweet for my liking
When I made this I used a package of coleslaw from the premade salad section at the grocery store. I did add to this the carrots, green pepper and onion and followed the remainder of the directions. Be careful with the caraway seeds. They can become quite over powering. Its really very simple and comes back quickly and easlily - just add the water to baggy while you're preparing the rest of dinner.

1 cup white wine
1 cup vinegar
2 tsp. lemon juice
1 tsp. celery seed or caraway seed
1 tsp. ground mustard (or 2 tsp. prepared)
1 tsp. salt
2 cups sugar
1 medium cabbage, cored
2 large carrots
1 green pepper, cored
1 large sweet onion
optional vinegar

Preparation: Heat liquids, condiments, and sugar just to boiling, stirring to dissolve the sugar. Shred the vegetables and cover with the syrup. Refrigerate at least 8 hours, stirring at least once. Drain and load into a dehydrator (use a drip tray). Dry at 130 degrees, breaking up any lumps. Package 1/3 cup (compacted) per serving in zipper-seal bags. Store refrigerated.

On the trail: Add an equal volume of cold water to each bag. Add 1/2 tsp. vinegar per serving (e.g. fast food packet) if desired. Allow to rehydrate for at least 30 minutes.

12-20 servings
Scale as desired

Author:  LinusM [ June 14th, 2011, 9:29 am ]
Post subject:  Re: coleslaw dressing

I don't have the recipe off hand but I really like to use a homemade Asian vinegarette. It uses sesame oil, rice vinegar, olive oil, soy sauce, lemon, garlic and ginger. Some recipes call for five-spice which I believe contain garlic and ginger and three other spices.

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