With a summer that seems to be stretching entirely too far, I wanted to come up with another backcountry meal that was again packed full of protein for a long day on the trail with some fresh veggies that travel well. With that in mind, I turned to some of my favorite summer dishes like spring rolls and vermicelli noodle bowls for inspiration. For veggies that travel well and are super crisp and refreshing, I chose purple cabbage, shredded carrots, cucumbers, and Thai chilies. The cabbage, carrots, and peanut sauce can all be prepared at home, saving a headache and mess at camp. If Thai chilies pack too much heat for you, you can always tone it down with other flavorful options such as serrano or jalapeno. If you haven’t had them before, don’t let their small size fool you – these are flaming hot, but bring a wonderful floral aroma to the dish!

You should cut these and your cucumbers at camp to keep them as crisp as possible. For the sauce, I transferred this to a small tupperware so I could remix everything (it will separate) with a few good shakes. Don’t feel ashamed if half your veggies wind up being dipped in the sauce and consumed while you wait for the noodles to cook – it’s addicting!