Dehydrate/Rehydrate Coleslaw

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Ingredients
1 cup vinegar
2 teaspoon lemon juice
1 teaspoon celery seed or caraway seed
1 teaspoon ground mustard (or 2 tsp. prepared)
1 teaspoon salt
2 cups fructose
1 medium cabbage, cored
2 large carrots
1 large sweet onion

Instructions
Heat liquids, condiments, and fructose just to boiling, stirring to dissolve the fructose. Shred the vegetables and cover with the syrup. Refrigerate at least 8 hours, stirring at least once. Drain and load into a dehydrator. Dry at 130 degrees. Package 1/3 cup (compacted) per serving in zipper-seal bags. Store refrigerated.

On the trail:
Add an equal volume of cold water to each bag. Allow to rehydrate for at least 30 minutes.

Adapted from recipe by by Ken Harbison
http://www.gvc-adk.org/education/recipes.htm#R04

Recipe submitted by Matthew Farnell
<http://www.farnellweb.com/> Printable Version
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