A camping recipe from Mark Thompson. This recipe is best made at home and taken along. Make sure that it is kept chilled in a cooler. It's well worth the extra preparation time.
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
- 3/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup packed light brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons buttermilk
- 4 teaspoons celery seeds
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 3 cups shredded green cabbage (about 1/2 head)
- 3 cups shredded red cabbage (about 1/2 head)
- 1 green bell pepper, finely diced
- 1 large carrot, peeled and shredded
- 1/2 cup grated yellow onion
- 1/4 cup minced fresh parsley
Preparation:
In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Then whisk well to dissolve the sugar. Add remaining ingredients and toss lightly.
After blending all ingredients, refrigerate overnight at home in a leak-proof container. Toss again just before serving.
After blending all ingredients, refrigerate overnight at home in a leak-proof container. Toss again just before serving.
Servings: 8
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