Search the recipe database
Creamy Coleslaw (Fresh)
½ cup other vegetable
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Vinegar, White, Bulk, #2260 | 3/4 cup |
Sugar, Granulated, #2027 | 4 cups |
Mayonnaise, Reduced Calorie, Bulk, #2249 | 3 cups + 3/4 cup |
Spice Blend MS, Italian, No Salt, #2734 | 2 tablespoons + 2 teaspoons |
Slaw, Mix, Shred, Blend, #4015 | 10 pounds |
DIRECTIONS
1. | Cook the vinegar and sugar in a saucepan over low heat until the mixture comes to a light boil and the sugar is dissolved. |
2. | Remove the mixture from the heat and set it aside to cool. |
3. | When the vinegar and sugar mixture has cooled, mix the mayonnaise and Italian Spice Blend into the vinegar and sugar to make a dressing. |
4. | Place the coleslaw mixture in a large bowl. Combine the dressing mixture with the coleslaw mixture. |
5. | Cover the salad with plastic wrap and chill before serving. For best results, chill the salad for at least 2 hours before serving. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
6. | Portion with #8 scoop into individual portion containers for service. Each portion provides ½ cup serving of other vegetable. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
Use commodity products when available.
"Culinary Techniques for Healthy School Meals: Preparing Vegetables" provides excellent seasoning and serving ideas for vegetables.
Nutrients Per Serving
Illustrated Presentation of Creamy Coleslaw (Fresh)
| 1. |  1 serving of Creamy Coleslaw |