Need a fresh recipe for backpacking or camping? Try this Dehydrated Broccoli Noodle Salad.On our recent camping trip on the Wisconsin River, I made this Broccoli Noodle Salad and it was amazing. I thought it might have just tasted great because we were starving, so I made it again for a party last week. Still delicious. This Broccoli Noodle Salad is ideal for backpacking as well.

Broccoli Noodle Salad - Perfect for backpacking or camping!

I dehydrated the broccoli and green onions. That way I didn’t have to worry about them spoiling. If you’re going car camping, you may want to skip the dehydrator and just make the salad ahead of time at home. It’s the kind of salad that tastes better if it sits for a day in your fridge or cooler.

Broccoli Noodle Salad - Perfect for backpacking or camping!

A few hours before you want to eat, add water to the dehydrated vegetables.

Broccoli Noodle Salad - Perfect for backpacking or camping!

This is the fun part. Crunch up the ramen noodles while they are still in their bag. Get out that pent-up aggression!

Broccoli Noodle Salad - Perfect for backpacking or camping!

Ok. Calm down. You’re on vacation. Add the ramen seasoning packet to the dressing. Add the ramen noodles to the vegetables, along with the dressing, peanuts, sunflower seeds. Stir together and enjoy!

Broccoli Noodle Salad - Perfect for backpacking or camping!

Dehydrated Asian Broccoli Noodle Slaw
Adapted from Allrecipes
Vegan

Ingredients:

  • 12 ounce package broccoli coleslaw mix (I used Trader Joe’s organic)
  • 3 ounce package Top Ramen Oriental Flavored Ramen Noodles (other ramen noodles may not be vegan)
  • 1 bunch green onions
  • 1/2 cup unsalted peanuts
  • 1/2 cup unsalted raw sunflower kernels
  • 1/4 cup white sugar
  • 2 tablespoons vegetable oil
  • 3 tablespoons apple cider vinegar

Directions:

At Home

  1. For even dehydrating, slice the green part of the green onions and finely chop the white part. Spread out green onion and broccoli slaw on separate trays of the dehydrator. Set dehydrator to 135 degrees. Once vegetables are dry (about 4 hours), put them in an air-tight container or zip top bag. 
  2. To make dressing, combine sugar, oil and apple cider vinegar. Store dressing in a leakproof container.
  3. Put peanuts and sunflower seeds in a separate container or zip top bag.

At Camp

  1. A few hours before serving, add enough water to dehydrated green onions and broccoli slaw to cover.
  2. Once the vegetables are rehydrated, pour off the excess water.
  3. Take the bag of ramen noodles and crunch it up. Add ramen noodles to the vegetables. Add  ramen flavoring packet to the dressing. Shake or stir the dressing.
  4. Add peanuts, sunflower seeds and dressing to vegetable noodle mixture. Shake or stir to combine.

2 Comments on Broccoli Noodle Salad

Leave a Reply to Noreen Cancel reply