You can also use Broccoli Slaw. Here's a recipe for that: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
"Rivers know this: there is no hurry. We shall get there someday.” ~A.A. Milne
Help keep support this community and website with the many resources it provides and maintains.
Learn more
We use cookies to enhance your experience, for analytics, and to support 3rd party content and advertising providers. If you continue using this website, you agree to our privacy and legal agreement.
Ok