Source: U.S. Department of Defence
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Cole Slaw with Vinegar Dressing
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 009 01
COLE SLAW WITH VINEGAR DRESSING
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
47 cal
12 g
1g
0g
0 mg
127 mg
29 mg
Ingredient
Weight
Measure
Issue
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
SALT
1 oz
1 tbsp
SUGAR,GRANULATED
1-3/4 lbs
1 qts
2-1/8 lbs
1 qts
VINEGAR,DISTILLED
WATER
8-1/3 oz
1 cup
13 lbs
5 gal 1 qts
16-1/4 lbs
CABBAGE,GREEN,FRESH,SHREDDED
Method
1 Combine black pepper, salt, granulated sugar, vinegar, and water; mix well.
2 Pour dressing over cabbage; toss lightly until well mixed.
3 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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https://theodora.com/recipies/salads_and_dressings/cole_slaw_with_vinegar_dressing.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 47 cal |
| Carbohydrates: | 12 g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 127 mg |
| Calcium: | 29 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| SALT | 1 oz | 1 tbsp | |
| SUGAR,GRANULATED | 1-3/4 lbs | 1 qts | |
| VINEGAR,DISTILLED | 2-1/8 lbs | 1 qts | |
| WATER | 8-1/3 oz | 1 cup | |
| CABBAGE,GREEN,FRESH,SHREDDED | 13 lbs | 5 gal 1 qts | 16-1/4 lbs |
| Method: | |
|
1 Combine black pepper, salt, granulated sugar, vinegar, and water; mix well. 2 Pour dressing over cabbage; toss lightly until well mixed. 3 Cover; refrigerate until ready to serve. 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