Recently, during our annual camping trip to Wyoming, I offered to make a side dish for one of the dinners for the 44 campers in our group. I brought all the ingredients to make a coleslaw recipe that’s pretty popular in the Deerslayer household. The feedback from the camping crew was positive. All the coleslaw was gobbled up and I was asked if the recipe was on my blog. So I was happy to oblige.
There are soooo many varieties of coleslaw. Some are quite sweet and others lean heavily on a mayo base. Still others have an almost sauerkraut vibe. My recipe is creamy, without relying on too much mayo. There are layers of flavor that come from rice vinegar, greek yogurt, a tiny bit of sugar and some cayenne pepper.
This has become my go-to side dish for BBQ sandwiches and pulled pork, too. It’s actually pretty good plopped right on the sandwiches I always have to prepare more than I think I’ll need because it really disappears. The cool, creamy sauce plays well with the main course. The rice vinegar adds a pleasing tartness and the cayenne brings a subtle, yet surprising, heat.
½ cup Greek Yogurt
2 tbs. Ranch or Caesar dressing
1/4 cup rice vinegar
1 tbsp. milk
1 tbs. sugar
3/4 tsp. ground black pepper
1/2 tsp. salt
1/4 tsp. cayenne pepper
16 oz. shredded cabbage (Add carrot, slivered fresh jalepeño, radish, jicama, or something else crunchy and delicious if you like.)
Combine all ingredients (except cabbage) in a bowl.
Whisk ingredients together.
Notice the delicious spices! That’s what makes this coleslaw special.
Add cabbage and toss together. Set in the fridge or in a cooler (if you’re camping) to allow the flavors to combine.
Done! Enjoy!
Feel free to add fresh, sliced jalapeño, jicama, or radish to change things up. Make it your own.
The dressing could be prepared in advance, poured into a jar, and taken on a camping trip. I wouldn’t advise tossing the coleslaw up ahead of time, though, unless it’s gonna be eaten within a few hours. You want the cabbage to stay nice and crisp. Camp on!
