This recipe developed out of need, as many of the best of them do. When I’m out for several days camping and fishing, I want to eat my veg, but they need to be low-maintenance and durable. You can shred the cabbage at home, or do it the quick-n-dirty way with a bag of prepared coleslaw mix.
Shred all. I use a mandoline, or you can use a food processor. The thinner the better.
red bell pepper
green bell pepper
yellow bell pepper
any other mild peppers
Jalapeno ranch dressing
Shred vegetables, toss in large bowl, bag in gallon Ziplock bags. Pack in ice chest, alongside the salad dressing. Dress right before eating. This keeps your slaw crisp and delicious. Undressed slaw will keep for up to five days.