Source: U.S. Department of Defence
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Mexican Cole Slaw
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 008 01
MEXICAN COLE SLAW
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
121 cal
10 g
1g
9g
6 mg
268 mg
23 mg
Ingredient
Weight
Measure
Issue
CABBAGE,GREEN,FRESH,SHREDDED
6-3/4 lbs
2 gal 2-7/8 qts
8-1/2 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
CELERY,FRESH,CHOPPED
3-1/8 lbs
2 qts 3-3/4 cup
4-1/4 lbs
4-3/8 lbs
2 qts 3 cup
4-1/2 lbs
TOMATOES,FRESH,CHOPPED
ONIONS,FRESH,CHOPPED
7-1/2 oz
1-3/8 cup
8-1/3 oz
PEPPERS,GREEN,FRESH,MEDIUM,SHREDDED
4 lbs
3 qts 1/8 cup
4-7/8 lbs
4-1/8 oz
1/2 cup
VINEGAR,DISTILLED
Method
1
Chill cabbage in covered container until crisp.
2
Combine Salad Dressing, salt, sugar, celery, tomatoes, onions, peppers, and vinegar.
3
Add to cabbage; mix well.
4
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: | 121 cal |
| Carbohydrates: | 10 g |
| Protein: | 1g |
| Fat: | 9g |
| Cholesterol: | 6 mg |
| Sodium: | 268 mg |
| Calcium: | 23 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CABBAGE,GREEN,FRESH,SHREDDED | 6-3/4 lbs | 2 gal 2-7/8 qts | 8-1/2 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 | |
| CELERY,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 3-3/4 cup | 4-1/4 lbs |
| TOMATOES,FRESH,CHOPPED | 4-3/8 lbs | 2 qts 3 cup | 4-1/2 lbs |
| ONIONS,FRESH,CHOPPED | 7-1/2 oz | 1-3/8 cup | 8-1/3 oz |
| PEPPERS,GREEN,FRESH,MEDIUM,SHREDDED | 4 lbs | 3 qts 1/8 cup | 4-7/8 lbs |
| VINEGAR,DISTILLED | 4-1/8 oz | 1/2 cup |
| Method: | |
|
1 Chill cabbage in covered container until crisp. 2 Combine Salad Dressing, salt, sugar, celery, tomatoes, onions, peppers, and vinegar. 3 Add to cabbage; mix well. 4 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