Looking for salads that work well on a boat AND are super-easy to prepare? I’ve got just the boat salads for you.
I’ve always loved the bagged salad packages that combine greens, toppings and dressing all in one for their convenience. Caesar salad is my favorite! I used it and others frequently on friends’ boats that we crewed on up and down the ICW — whenever I’d provision, I’d grab a bag to use that night.
The big problem with these was that they were lettuce-based, and wouldn’t last more than a day very well — the motion of the boat would bruise the lettuce surprisingly quickly and it would even start to rot. So easy salads were a provisioning-day treat.
Just in the past month, I’ve discovered bagged fancy coleslaws and veggie salads! These typically have serve two to three people and contain the coleslaw/veggies, toppings such as dried fruit or bacon bits, and a dressing packet. One of my favorites is pictured above.
My experience is that, unopened, they’ll last a week in a cooler or refrigerator even under some moderately rough conditions. The veggies don’t bruise easily and tolerate just being “cool” in the top of a cooler quite well since the dressing is sealed until use. In the supermarkets I’ve been at recently, they are generally near the bagged lettuce in the produce cooler.
They are perfect for short trips on the boat — weekends, a week-long trip or even coastal hopping — where you don’t want to spend your precious time chopping and prepping in the galley. Just pour all the contents into a bowl, toss and eat!
These salad packages would also be wonderful on charters in popular areas such as the Pacific Northwest, Chesapeake and Florida Keys as well as houseboating. I don’t know if they are available outside the US.
Use them as is for a side dish, or turn a package of salad into a super-easy main dish by adding a package of pre-cooked chicken. This has become one of my go-to five-minute dinners when I’m too busy with other things (or having too much fun) to spend time cooking. You can also add some fresh fruit (or drained canned fruit) to most of the combinations for even more variety.
I realize that these aren’t going to be much use for offshore voyages or when heading to remote anchorages for weeks at a time — they do take up more space in the cooler/refrigerator than just the ingredients would. But when you’re just going for a few days, they’re an easy way to provision and make sure you have all the right ingredients, they’re easy to prepare and all the ones I’ve tried taste great!
More Salad Ideas
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Molly Stokes says
I always have the following on hand:
1 jar of quartered artichoke in marinade
1 can of black olives. (cut in half)
Mix and add a little more Italian dressing as needed.
Optional: sprinkle with croutons.
Love your posts, even though I RV now in the summer.
My other favorite: Canned asparagus tips and Italian dressing.
Bonnie West-Goodrum says
Great post…keep em’ coming 🙂
Laura Welborn says
Weekend Wonder
Louise says
These look great, and would make a nice change of pace from a standard lettuce salad. Even under the best conditions, pre-washed lettuce only lasts a couple days for us.
Brenda says
Kale salads! These robust greens can stay in a ziplock bag WITH dressing for two days. Nuts, seeds, chopped egg and bacon make these salads almost a meal on themselves. Thanx for your posts!
Peggy Bjarno says
I’ve found that Romaine lettuce lasts for days, sometimes a couple of weeks, in the fridge. With the right add-ins it’s a treat to have a real salad that long into the trip!
Tami says
We have just discovered that canned peas (crowder is our goto) and a can of Rotel (habanero is good, so is the lime/cilantro) make a good cold bean salad together. We add thin slices purple onion, shake some Italian seasoning over, and drizzle olive oil over.
Carolyn Shearlock says
Sounds good!
D Wogaman says
Carolyn –
Just going back for a review on your blog site and came across salads to which I think I can add something. A boat salad that lasts a long time due to vinegar in it. Here is what we call on our boat (SOUTHERN CROSS) Barnacle Bill’s Boat Salad. Bill Harris aboard 43′ Hans Christian named SIRRAH gave it to us back in the 1990’s and I made some adjustments.
Barnacle Bill’s Boat Salad
In a medium sauce pan heat up:
¾ cup of red wine vinegar (for double = 1.5 C)
½ cup of canola oil (for double = 1 C)
1/2 – 3/4 C cup of sugar (50 packets of Sweet n low or any other sweetener if you want) (for double 1 C)
At least 3 large bay leaves (for double 6)
1 large tablespoon of basil (for double 2 T)
some ground black pepper
Warm up in a pan to dissolve the sugar and then remove from the stove and allow to cool.
Drain the liquid from these cans, and discard, after opening:
(actually I save it and use if for making soup)
1 can of sweet young peas (like Le Soeur)
1 can of French style green beans, cut up
1 can of whole white shoe peg corn (like Stokely) (I use yellow when push comes to shove)
1 large jar or 2 small ones, of diced pimentos (fresh carrots cut up small work instead per Tim Rutherford aboard OZYMANDIAS)
Chop:
3 stalks of celery
1 medium green pepper (for a double batch about 3 C worth)
1 small bunch of green onions (I use a regular onion if I do not have green onions)
Add all ingredients together and add
1 cup of cut up fresh parsley. Mix.
If you have time, allow to marinate for at least 8 hours. It will last a long time. No worries about spoiling if you haul it some where, as there is no mayo in it.
will just barely fit into a Lock & Lock HPL 813
from D & Don on SV SOUTHERN CROSS
Carolyn Shearlock says
Thanks!