Backcountry Apple-Cabbage Slaw with Sunflower Seeds

A bowl of crunchy apple-cabbage slaw topped with toasted sunflower seeds ready for serving.

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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.

Servings servings

Prep Time 8

Cook Time 1

Total Time 9

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.

Calories: 127kcal

Course: Side Dish

Cuisine: American

Keyword: backpacking, lightweight, make ahead, no-cook, vegan

Nutrition