Rating: 5 stars
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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.

Guy Fieri
This Story Originally Appeared On sunset.com

Gallery

Thayer Allyson Gowdy

Recipe Summary

total:
1 hr
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.

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  • 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.

  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

142 calories; calories from fat 63%; protein 1.3g; fat 10g; saturated fat 1.4g; carbohydrates 12g; fiber 4.8g; sodium 306mg; cholesterol 0mg.
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