Backcountry Apple-Cabbage Slaw with Sunflower Seeds
A crisp, refreshing slaw of shredded cabbage, apples, and crunchy sunflower seeds tossed in a tangy cider vinaigrette. Packable, lightweight, and perfect for trailside or picnic tables.
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.
Notes
For lightweight trips, bring pre-shredded cabbage and a small, crisp apple. Sunflower seeds add crunch and nutrition with little bulk.