Source: MRS 2015
MRS: 1114 — Vegetables (1000s)

Confetti Coleslaw (Fresh)

Meal Component Contribution:
½ cup other vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Vegetables (Other)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Slaw, Mix, Shred, Blend, #4015
2  package(s) , 5 pounds each
Vinegar, White, Bulk, #2260
1  quart(s) + 1  cup(s)
Sugar, Granulated, #2027
1  cup(s)
Celery Salt, #2702
1  tablespoon(s)
Salt, Table, #2219
1  tablespoon(s)
Pepper, Black, Ground, #2718
2  teaspoon(s)
DIRECTIONS

1.

Place slaw mixture into large bowl.

2.

Combine remaining ingredients (vinegar through pepper) to make dressing.
Stir dressing mixture into cabbage. Cover and refrigerate.

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

3.

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.

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
Calories
22
Carbohydrates
5.65 g
Dietary Fiber
1.23 g
Protein
0.74 g
Sodium
98.04 mg
Total Fat
0.15 g
Sat. Fat
0.02 g
Trans Fat
0.00 g


Illustrated Presentation of Confetti Coleslaw (Fresh)
1.

1 serving of Confetti Coleslaw