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
Celery Salt, #2702
Salt, Table, #2219
Pepper, Black, Ground, #2718
Place the slaw mixture into a large bowl.
Combine the remaining ingredients (vinegar, sugar, celerty salt, and pepper pepper) to make the dressing.
Stir the dressing mixture into the cabbage. Cover the bowl and refrigerate 1 to 1½ hours prior to serving.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
Portion with #8 scoop per serving. Each portion provides ½ cup 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.
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.
1 serving of Confetti Coleslaw
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