Crunchy Lime Slaw for Camping (Easy Make-Ahead Side Salad)

Crunchy, colorful, and refreshingly crisp, this crunchy lime slaw for camping stays fresh in the cooler for several days. Tossed with a bright lime vinaigrette (no mayo!), it’s the perfect make-ahead side dish for camping, river trips, picnics, and potlucks. Serve it alongside chili or grilled meats, pile it into wraps, or top it with chicken, tofu, or salmon for a light, satisfying lunch.

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Why this slaw works well for camping and river trips

This slaw is one of our river trip and camping favorites because it does triple duty as a side dish, a filling for wraps, or topped with protein (chicken, tofu, salmon, and shrimp all work well) as a light summer main dish.

• With no mayonnaise, this slaw keeps for days in the cooler
• Crunchy vegetables resist turning soggy (unlike delicate greens)
• Leftovers can be reused in creative ways, as a topping for tacos, chili, or rice bowls, or added to other salads to dial up the crunch

Our hot tip for making this slaw the MVP of your river trip meals: Dress only the amount needed for the current meal. The undressed vegetables stay crisp for several days in the cooler, making leftovers perfect for lunches later in the trip.

Looking for other sturdy salads for camping that hold up well in the cooler and can be used in various ways? Check out our protein-packed Colorado Tabbouleh, a staple of our camping and river trips.

Crunchy Lime Slaw for Camping (Easy Make-Ahead Side Salad)

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This crunchy lime slaw is an easy make-ahead camping salad that stays crisp for days in the cooler. Serve it as a side dish, in wraps, or topped with your favorite protein for a fresh, healthy meal.

• Total Time: 20 minutes
• Yield: 8 servings 1x

Ingredients

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3 cups chopped red cabbage 2 cups diced or shredded carrots 1 cup diced radishes 1/3 cup chopped green onions 1/2 cup chopped cilantro 1/2 whole roasted and salted cashews 3 oz crumbled feta Lime vinaigrette dressing 1 lime, juiced Zest of one lime (optional, but adds zing) 2 Tbsp olive oil 1 tsp Dijon mustard 1 tsp salt 1 tsp pepper 1 tsp minced garlic

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Instructions

1. Combine the cabbage, carrots, radishes, and green onions in one airtight container. Store the cilantro, feta, and cashews separately to keep everything fresh.
2. Whisk together the lime juice, olive oil, Dijon mustard, garlic, salt, and pepper. Store in a leakproof jar or dressing container.
3. Pack everything in your cooler.
4. Just before serving, combine the vegetables with about half of the dressing. Toss well, then fold in the cilantro, feta, and cashews. Add additional dressing to taste.

• Author: Michele Crockett
• Prep Time: 20 minutes
• Cook Time: None
• Category: Side Dish