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Confetti 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) |
|---|---|
Slaw, Mix, Shred, Blend, #4015 | 2 packages , 5 pounds each |
Vinegar, White, Bulk, #2260 | 1 quart + 1 cups |
Sugar, Granulated, #2027 | 1 cup |
Celery Salt, #2702 | 1 tablespoon |
Salt, Table, #2723 | 1 tablespoon |
Pepper, Black, Ground, #2718 | 2 teaspoons |
DIRECTIONS
1. | Place the slaw mixture into a large bowl. |
2. | Combine the remaining ingredients (vinegar, sugar, celerty salt, and black pepper) to make the dressing. |
3. | Stir the dressing mixture into the cabbage. For best results, cover the bowl and chill the salad for at least 1-1½ hours prior to serving. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
4. | Portion with #8 scoop per serving. 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 USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.
Nutrients Per Serving
Illustrated Presentation of Confetti Coleslaw (Fresh)
| 1. |  1 serving of Confetti Coleslaw |