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Source: MRS 2014
MRS: 1114 — Vegetables (1000s)
Confetti Coleslaw (Fresh)
Meal Component Contribution:
1/2 cup other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
1/2 cup other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Slaw, Mix, Shred, Blend, #611 | 2 package(s), 5 pounds each |
Vinegar, White, Bulk, #384 | 1 1/4 quart(s) |
Sugar, Granulated, #404 | 1 cup(s) |
Celery Salt, #328 | 1 tablespoon(s) |
Salt, Table, #343 | 1 tablespoon(s) |
Pepper, Black, Ground, #336 | 2 teaspoon(s) |
DIRECTIONS
1. | Place slaw mixture into large bowl. |
2. | Combine remaining ingredients (vinegar through pepper) to make dressing. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
3. | Portion with #8 scoop per serving. Each portion provides 1/2 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.
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