Carry-Out Campers' Coleslaw

Carry-out campers’ coleslaw is the genius road-trip slaw built right inside an insulated ice bucket. No mayo means no worries about spoilage on a hot day, and the vinegar-and-apple-juice-concentrate dressing actually gets better the longer it sits.

The sweetness here comes from frozen apple juice concentrate, not sugar. That undiluted concentrate brings real apple flavor that lifts the cabbage without making the dressing sticky.

Keep the bucket sealed and shake it every hour or so on the drive. By the time you’re at the campsite, the cabbage has softened just enough and soaked up the tangy, slightly sweet brine.

Kitchen Tips

• Shred the cabbage thin so the dressing penetrates evenly. A mandoline or food processor saves time.
• Thaw the apple juice concentrate but don’t dilute it. The undiluted form is what gives the dressing its punch.
• Salt the cabbage and let it drain for 15 minutes before mixing if you want a less watery slaw at the picnic.
• Vinegar slaws improve overnight. Make it the night before and the flavors marry beautifully.

Variations

• Add a teaspoon of caraway or celery seeds for a Midwestern picnic spin.
• Toss in a chopped green apple or a handful of dried cranberries for sweet-tart bites.
• Use cider vinegar instead of white for a deeper, more autumnal flavor.