Creamy Coleslaw

50 servings (½ cup - No. 8 scoop)

Crediting:

½ cup provides:

  • ½ cup other vegetable and cup fruit.

PrimeroEdge: SR109990

Category: Cabbage

Ingredients

Creamy Coleslaw

1 qt, 1 cup (2 lb 8 oz)  Yogurt, low-fat, plain
1 ½ cups (1 lb)  Mayonnaise, low-fat
2 cups  Honey
¾ cup  Apple cider vinegar
1 ½ tsp (3 lb 2 oz)  Salt
2 tsp (10 oz)  Black pepper, ground
1 gal, 1 qt, 1 cup, 2 Tbsp (1 lb)  Green cabbage, fresh, chilled, shredded
1 qt, ¼ cup (8 oz)  Purple cabbage, fresh, chilled, shredded
2 ¼ cups, 2 Tbsp (1 lb 2 oz)  Carrots, fresh, shredded
1 cup, 3 Tbsp  Green onions, fresh, diced
3 ½ cups, 2 Tbsp  Cranberries, dried

Creamy Coleslaw Directions

  1. Dressing: Combine yogurt, mayonnaise, honey, vinegar, salt, and pepper in a medium bowl. Stir well. Set aside for step 3.
  2. Combine cabbage, carrots, onions, and dried cranberries in a large bowl. Toss lightly. Set aside for step 3.
  3. Pour 3 ½ cups (about 2 lb) dressing over 3 qt 3 cups (about 2 lb 10 oz) vegetable mixture. Stir well.
  4. Transfer 1 gal (about 5 lb) coleslaw to a steam table pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans.
  5. Critical Control Point: Cool to 41 °F or lower within 4 hours.
  6. Critical Control Point: Hold at 41 °F or below.
  7. Portion with No. 8 scoop ( ½ cup).

Recipe notes

Source:
External LinkUSDA Standardized Recipes Project. Accessed from ICN Child Nutrition Recipe Box for Child Care Centers - Salads.

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