Source: MRS 2020
MRS: 1116 — Vegetables (1000s)

Creamy Coleslaw (Fresh)

Meal Component Contribution:
½ cup 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)
Vinegar, White, Bulk, #2260
1/2 cup
Sugar, Granulated, #2027
3  cups
Mayonnaise, Reduced Calorie, Bulk, #2249
3  cups
Spice Blend MS, Italian, No Salt, #2734
2  tablespoons
Slaw, Mix, Shred, Blend, #4015
8  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, blend in the mayonnaise and Italian Spice Blend 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 refrigerate it for 1 to 1½ hours.

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

6.

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 commodity products when available.
"Culinary Techniques for Healthy School Meals: Preparing Vegetables" provides excellent seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
72
Carbohydrates
11.19 g
Dietary Fiber
1.22 g
Protein
0.74 g
Sodium
75.69 mg
Total Fat
3.14 g
Sat. Fat
0.32 g
Trans Fat
0.00 g


Illustrated Presentation of Creamy Coleslaw (Fresh)
1.

1 serving of Creamy Coleslaw