Camp cooking gets a lot easier when your “kitchen” fits in one bag and cleanup doesn’t steal your evening light. Backpacking Tangy Apple-Celery Slaw leans into that reality: it comes together in a zip-top or lidded container with a quick shake, and you’re done—no stove, no extra water, no grimy pot to deal with after a long day.
Apple and celery bring the kind of crisp crunch that actually holds up on the trail, and sunflower seeds add a hearty bite that makes a simple meal feel complete. The cider vinaigrette is sharp and bright with just enough sweetness to balance salty snacks and camp staples. Spoon it alongside tortillas and hummus, stir it into couscous, or use it to wake up a pouch meal that needs texture.
If you’re prepping ahead, stash the dressing separately and combine when you’re ready to eat so everything stays snappy. You can slice at home for a true no-fuss lunch, or do a quick chop on a log with a small knife. However you pack it, it rides well in a bear canister or food bag and leaves you with little more than a single container to rinse and pack out.
Backpacking Tangy Apple-Celery Slaw
Equipment
- Knife
- mixing bowl or bag
- Spoon
Ingredients
- 1 medium apple julienned
- 2 stalks celery thinly sliced
- 2 tablespoons sunflower seeds
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
Instructions
- Combine apple, celery, and sunflower seeds in a bowl or zip bag.
- Mix vinegar, olive oil, maple syrup, and salt in a small container. Pour over slaw and toss to coat.
- Let stand 2–3 minutes to blend flavors before serving.
- Tip: Make ahead and pack in a sealed container for the trail.