Source: U.S. Department of Defence
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Cole Slaw
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 008 00
COLE SLAW
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
115 cal
9g
1g
9g
6 mg
258 mg
26 mg
Ingredient
Weight
Measure
Issue
CABBAGE,GREEN,FRESH,SHREDDED
12 lbs
4 gal 3-1/2 qts
15 lbs
SALAD DRESSING,MAYONNAISE TYPE
4 lbs
2 qts
SALT
1-1/4 oz
2 tbsp
10-5/8 oz
1-1/2 cup
SUGAR,GRANULATED
VINEGAR,DISTILLED
4-1/8 oz
1/2 cup
PAPRIKA,GROUND
1/2 oz
2 tbsp
Method
1
Chill cabbage in covered container until crisp.
2
Combine Salad Dressing, salt, sugar, and vinegar.
3
Add to cabbage; mix well.
4
Cover; refrigerate until ready to serve. Just before serving, sprinkle lightly with paprika to garnish. CCP: Hold for service at 41 F.
or lower.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 115 cal |
| Carbohydrates: | 9g |
| Protein: | 1g |
| Fat: | 9g |
| Cholesterol: | 6 mg |
| Sodium: | 258 mg |
| Calcium: | 26 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CABBAGE,GREEN,FRESH,SHREDDED | 12 lbs | 4 gal 3-1/2 qts | 15 lbs |
| SALAD DRESSING,MAYONNAISE TYPE | 4 lbs | 2 qts | |
| SALT | 1-1/4 oz | 2 tbsp | |
| SUGAR,GRANULATED | 10-5/8 oz | 1-1/2 cup | |
| VINEGAR,DISTILLED | 4-1/8 oz | 1/2 cup | |
| PAPRIKA,GROUND | 1/2 oz | 2 tbsp |
| Method: | |
|
1 Chill cabbage in covered container until crisp. 2 Combine Salad Dressing, salt, sugar, and vinegar. 3 Add to cabbage; mix well. 4 Cover; refrigerate until ready to serve. Just before serving, sprinkle lightly with paprika to garnish. CCP: Hold for service at 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence