If you’re like us, just cooking plain hot dogs over the campfire with a side of potato chips just doesn’t cut it. We love to cook, so why not make great meals at the campsite? One of our favorite meals to make are thick, juicy bone in pork chops and this apple bacon slaw recipe. This combination is ridiculously good and has never disappointed. After all, it does have bacon in it.
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The Apple Bacon Slaw may seem daunting at first to prepare at a campsite, but most of the ingredients can be chopped or cooked ahead of time at home and brought in the cooler. We love recipes that look like you just spent 3 hours preparing it but in actuality you were able to just quickly throw it together.
This is an easy recipe to cook over the campfire grill grate (we’d definitely recommend using a cast iron pan) or with a camp stove. It can definitely be easier to get a more consistent heat from a camp stove but if you get a nice bed of coals under the grill grate it can cook beautifully.
This apple bacon slaw recipe is sure to add a knockout punch to any main entree and may have people coming from neighboring campsites to get a taste.
- 4-6 pieces bacon, cubed
- 1 tsp olive oil
- ½ head cabbage, finely chopped
- ½ sweet onion, finely chopped
- 1 sweet apple, finely chopped
- ⅓ cup parsley, chopped
- 1-2 garlic cloves
- 1 tbsp brown mustard
- 2 tbsp apple cider vinegar
- 1 tsp maple syrup
- salt to taste
- In a pan, cook up 4-6 slices of bacon on medium heat with about 1 tsp of olive oil. When the bacon is just shy of beautifully crispy, take it off the heat and leave it sizzling in the fat.
- Get a good, crisp apple (fuji, gala, or honeycrisp), half a head of purple cabbage, and a sweet onion, and run it through the the coarse side of a box grater into a bowl. Give it a good sprinkling of salt, and mix it up. You can also chop it with a knife, very finely.
- For the dressing, use the pan with bacon grease and bacon and toss in the garlic, give that a swirl to saute. While that sautes add 1 tablespoon brown mustard, salt, 1 teaspoon maple syrup and 2 tablespoons apple cider vinegar. Stir it up.
- Toss in the cabbage, onion and apple to the pan and stir to coat. Let cook for 3-4 minutes and finish with parsley.