Creamy Coleslaw

6 servings
For 25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

½ cup (½ cup measuring cup or 4 oz spoodle) provides:

  • ½ cup vegetable (½ cup other vegetable).


Creamy Coleslaw

½ cup or 5 oz  Low-fat yogurt, plain
¼ cup or 2 oz  Low-fat mayonnaise
¼ cup or 2 ½ oz  Honey
⅛ cup  Apple cider vinegar
¼ tsp  Salt
¼ tsp  Ground black pepper
4 cups (1 qt) or 6 oz  Fresh green cabbage, chilled, shredded
¾ cup or 1 ¼ oz  Fresh purple cabbage, chilled, shredded
¾ cup or 2 oz  Fresh carrots, shredded
½ cup or 1 oz  Fresh green onions, diced
½ cup or 2 ¼ oz  Dried cranberries

Creamy Coleslaw Directions

  1. Dressing: Combine yogurt, mayonnaise, honey, vinegar, salt, and pepper in a medium mixing bowl. Stir well. Set aside for step 3.
  2. Salad: Combine cabbage, carrots, onions, and dried cranberries in a large mixing bowl. Toss lightly. Set aside for step 3.
  3. Five minutes before serving time pour dressing over vegetable mixture. Stir well.
  4. Transfer coleslaw to a large serving dish.
  5. Critical Control Point: Cool to 40 °F or lower within 4 hours.
  6. Critical Control Point: Hold at 40 °F or below until served.
  7. Serve ½ cup (portion with ½ cup measuring cup or 4 oz spoodle).


Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).

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