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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cut the vegetables at home, make the dressing, then toss everything together when you're ready to eat. Use a handheld slicer (like a mandoline or a Benriner) to make cutting the vegetables easier. Ingredients:
2 carrots, peeled and julienned |
1 small jicama (about 1 1/4 lbs.), peeled and julienned |
1 large red bell pepper, cored and very thinly sliced |
1/4 head red cabbage, cored and very thinly sliced |
1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry |
6 tablespoons olive oil |
6 tablespoons unseasoned rice vinegar |
3 tablespoons fresh lime juice |
1 tablespoon minced cilantro leaves, plus more for garnish |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1 teaspoon sugar |
1/2 teaspoon chili powder |
1/2 teaspoon red chile flakes |
Directions:
1. At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.
2. At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.
3. At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.
4. Note: Nutritional analysis is per serving.
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