Source: MRS 2020
MRS: 1117 — Vegetables (1000s)

Classic Coleslaw

Meal Component Contribution:
½ other vegetable
Number of Portions: 80  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Vegetables (Other)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 80 SERVINGS)
Dressing, Coleslaw, Bulk, #2243
1  quart
Spice Blend MS, Italian, No Salt, #2734
2  tablespoons
Slaw, Mix, Shred, Blend, #4015
8  pounds
DIRECTIONS

1.

Combine the coleslaw dressing and the Italian Spice Blend until it is well blended.

2.

Place the coleslaw mixture in a large bowl. Combine the dressing mixture with the coleslaw mixture.

3.

Cover the salad bowl with plastic wrap and refrigerate it 1½ hours.

CCP: Cover and refrigerate at 41 degrees F or lower. Hold until ready for service.

4.

Portion with a #8 scoop into a container for service. Each portion provides ½ cup other vegetable.

CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Nutrients Per Serving
Calories
73
Carbohydrates
5.42 g
Dietary Fiber
1.22 g
Protein
0.74 g
Sodium
101.60 mg
Total Fat
5.74 g
Sat. Fat
0.82 g
Trans Fat
0.00 g