Creamy Coleslaw (Fresh)

Meal Component Contribution:
1/2 cup other vegetable
Number of Portions: 80 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 80 SERVINGS)
Vinegar, White, Bulk, #384	1/2 cup(s)
Sugar, Granulated, #404	3 cup(s)
Mayonnaise, Reduced Calorie, Bulk, #283	3/4 cup(s)
Spice Blend MS, Italian, No Salt, #561	2 tablespoon(s)
Slaw, Mix, Shred, Blend, #611	6 pound(s)

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 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.

Use commodity products when available.

Calories

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