Source: MRS 2015
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(s)
Sugar, Granulated, #2027
3  cup(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
3  cup(s)
Spice Blend MS, Italian, No Salt, #2734
2  tablespoon(s)
Slaw, Mix, Shred, Blend, #4015
8  pound(s)
DIRECTIONS

1.

Cook vinegar and sugar over low heat until the mixture comes to a light boil and the sugar is dissolved.
Remove from heat and set aside to cool.

2.

Blend the mayonnaise and Italian Spice Blend with the cooled vinegar and sugar mixture.

3.

Add coleslaw mix to the dressing mixture. Cover and refrigerate.

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 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
69
Carbohydrates
10.44 g
Dietary Fiber
0.91 g
Protein
0.55 g
Sodium
73.29 mg
Total Fat
3.11 g
Sat. Fat
0.31 g
Trans Fat
0.00 g


Illustrated Presentation of Creamy Coleslaw (Fresh)
1.

1 serving of Creamy Coleslaw