Guest guest Posted June 5, 2007 Report Share Posted June 5, 2007 Coleslaw with Olive Oil Head of cabbage Bunch of green onions Carrots (as many as you want for color) Olive oil (as much as you like to dampen coleslaw) Campfire pot Cut cabbage into strips or chunks. Chop green onions and add shredded carrots. Pour olive oil and mix. Store in large Zip loc bags in refrigerator or cooler. Note: Because there is no Mayonnaise, the cole slaw will not spoil easily. Quote Link to comment Share on other sites More sharing options...
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