Source: U.S. Department of Defence
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German Cole Slaw
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 027 00
GERMAN COLE SLAW
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
60 cal
5g
1g
4g
0 mg
153 mg
29 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
12 oz
2-1/8 cup
13-1/3 oz
PEPPERS,GREEN,FRESH,CHOPPED
12 oz
2-1/4 cup
14-5/8 oz
CELERY,FRESH,CHOPPED
12 oz
2-7/8 cup
1 lbs
12 lbs
4 gal 3-1/2 qts
15 lbs
CABBAGE,GREEN,FRESH,SHREDDED
VINEGAR,DISTILLED
1-5/8 lbs
3 cup
1 lbs
2 cup
OIL,SALAD
SUGAR,GRANULATED
3-1/2 oz
1/2 cup
SALT
1-1/4 oz
2 tbsp
1/8 oz
1/8 tsp
PEPPER,BLACK,GROUND
PIMIENTO,CANNED,DRAINED,CHOPPED
4-1/4 oz
1/2 cup 2 tbsp
Method
1 Combine onions, peppers, celery, and cabbage; toss lightly.
2 Combine vinegar, salad oil or olive oil, sugar, salt, and pepper; pour over cabbage mixture; mix well.
3 Garnish with pimientos. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 60 cal |
| Carbohydrates: | 5g |
| Protein: | 1g |
| Fat: | 4g |
| Cholesterol: | 0 mg |
| Sodium: | 153 mg |
| Calcium: | 29 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,CHOPPED | 12 oz | 2-1/8 cup | 13-1/3 oz |
| PEPPERS,GREEN,FRESH,CHOPPED | 12 oz | 2-1/4 cup | 14-5/8 oz |
| CELERY,FRESH,CHOPPED | 12 oz | 2-7/8 cup | 1 lbs |
| CABBAGE,GREEN,FRESH,SHREDDED | 12 lbs | 4 gal 3-1/2 qts | 15 lbs |
| VINEGAR,DISTILLED | 1-5/8 lbs | 3 cup | |
| OIL,SALAD | 1 lbs | 2 cup | |
| SUGAR,GRANULATED | 3-1/2 oz | 1/2 cup | |
| SALT | 1-1/4 oz | 2 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/8 tsp | |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 4-1/4 oz | 1/2 cup 2 tbsp |
| Method: | |
|
1 Combine onions, peppers, celery, and cabbage; toss lightly. 2 Combine vinegar, salad oil or olive oil, sugar, salt, and pepper; pour over cabbage mixture; mix well. 3 Garnish with pimientos. 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