Some camp meals need a little snap to wake them up—especially after a steady diet of smoky mains and trail-stove staples. Backcountry Apple-Cabbage Slaw with Sunflower Seeds brings that bright crunch you crave, the kind that feels like biting into a cold apple at the first overlook of the day. Shredded cabbage stays hearty and crisp, apples add juicy sweetness, and sunflower seeds bring that toasty, nutty crackle that keeps each forkful interesting.
This is a true no-cook side dish, built for backpacking and low-fuss camp kitchens. The tangy cider vinaigrette pulls everything together without turning the slaw soggy right away, so it travels well in a leakproof container and holds up at a picnic table or next to a camp chair. If you’re planning ahead, stash the dressing separately and toss at camp for maximum crunch—then serve it alongside tortillas, bean bowls, or a simple foil-packet dinner to cut through the richer flavors.
Cleanup is as easy as your packing is smart: one bowl, one utensil, and you’re done. It’s light, vegan, and surprisingly satisfying when the afternoon heat hits and you want something cool, sharp, and refreshing between miles.
Backcountry Apple-Cabbage Slaw with Sunflower Seeds
Equipment
- Mixing bowl
- Knife
- Spoon
Ingredients
- 2 cups shredded green cabbage
- 1 medium apple cored and julienned
- 1/4 cup sunflower seeds unsalted
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, toss shredded cabbage, julienned apple, and sunflower seeds.
- Drizzle with apple cider vinegar, olive oil, maple syrup, salt, and black pepper.
- Toss until well combined. Let sit for a few minutes to allow flavors to meld.
- Serve immediately or store in a sealed container for up to 24 hours.