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PostPosted: June 14th, 2011, 10:14 am 
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I've been reading about many trippers dehydrating coleslaw.

In the past, we've packed a head of fresh cabbage and a few carrots in the food barrel to make salads with, but this year, I'm thinking of trying to dry some so we can lighten the load...

Any tips?

I plan on drying some red cabbage, carrots and maybe some diced onion.
Should I slice them thin like the other vegetables I dry or should I shred them in the food processor?

Any advice is appreciated.


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PostPosted: June 14th, 2011, 10:31 am 
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I have always run both carrot and cabbage through the coarse shred blade of the food processor.

I also add garlic very finely chopped and some finely chopped onion.


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PostPosted: June 14th, 2011, 12:21 pm 
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Quote:
slice them thin like the other vegetables I dry or should I shred them in the food processor?


Either way should work fine.

I usually prepare whatever I'm drying all about the same size so that it dries in about the same time. So, I'd slice or shred but not slice and shred for the same salad.

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PostPosted: June 14th, 2011, 1:53 pm 
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I've had good luck with the coleslaw and the carrot-pineapple crunch from:

http://www.backpacker.com/october_2001_food_packable_salads/skills/2687

Ralph


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PostPosted: June 14th, 2011, 7:14 pm 
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I used the packaged pre-cut coleslaw from the grocery store. It is shredded fairly small. Preparation was time consuming but it dried very well and quickly. And the taste? Early in the trip it was not much of a treat but after a week it went down pretty good.


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PostPosted: January 22nd, 2014, 1:52 pm 
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The Packer's Coleslaw from Backpacker magazine has passed the pre-dehyrdating taste test and I'm ready to dehydrate it now. That brought up the question of whether to drain it first and use the screen trays or spread it out with the liquid on a fruit tray? The screen tray would dry it faster but the fruit tray would might preserve more of the flavour?

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PostPosted: January 22nd, 2014, 4:38 pm 
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Splake,
I put the mix in a colander and let it drain, stirring occasionally. Then I put it on the screen trays to dehydrate but I put a solid tray at the lowest level to catch some of the drips in order to minimize clean-up. Your idea of drying them on the solid trays might improve the flavor and might be worth a try although I find the marinated coleslaw is good the way I have done it.
Ralph


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PostPosted: January 22nd, 2014, 4:59 pm 
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Thanks Ralph,

I might just go with half on the screen trays and half on the fruit trays and see if we can tell the difference.

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PostPosted: January 22nd, 2014, 7:08 pm 
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I have made many pounds of that same recipe over several years for groups on guided trips. I dry it directly on screen trays, the same as Ralph. The marinade is rather strong. I think it needs to "drip dry" to remove some of it. If it pools on a solid tray, the sugar in it turns to goo.


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PostPosted: January 22nd, 2014, 8:09 pm 
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hmmmm, Ok, I started it in the dehydrator about an hour ago split between a fruit tray and a screen tray. I figured I would check it in the morning, but with Nessmuk's feedback I might check it before bed and maybe switch it over.

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PostPosted: January 22nd, 2014, 10:36 pm 
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By the way, I replace part of the plain cider vinegar with balsamic vinegar. It adds a lot of tang and taste.


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PostPosted: February 17th, 2014, 3:44 pm 
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I finally finished the dehydrated coleslaw test with a passing grade from all 5 family members. Here's the write up for anyone who is interested:

Dehydrating Coleslaw

One comment was that the coleslaw had lost the vinegar taste when it was rehydrated. Has anyone tried adding a bit of vinegar when you are rehydrating?

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PostPosted: February 17th, 2014, 11:59 pm 
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I am going to try that Splake! Thank you for posting!!

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PostPosted: February 18th, 2014, 7:42 am 
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Splake wrote:
One comment was that the coleslaw had lost the vinegar taste when it was rehydrated. Has anyone tried adding a bit of vinegar when you are rehydrating?
Be sure you are using cider vinegar, not plain white vinegar which has no flavor. And to add another dimension of flavor, that's why I experimented with using a fraction of balsamic vinegar.


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PostPosted: February 18th, 2014, 9:01 am 
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Thanks Nessmuk, I think I had already put this batch together before I saw your first post on using the cider vinegar and a bit of balsamic. I'll try that the next time around.

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