Creamy Coleslaw
50 servings (½ cup - No. 8 scoop)
Crediting:
½ cup provides:
- ½ cup other vegetable and ⅛ cup fruit.
PrimeroEdge: SR109990
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
- Dressing: Combine yogurt, mayonnaise, honey, vinegar, salt, and pepper in a medium bowl. Stir well. Set aside for step 3.
- Combine cabbage, carrots, onions, and dried cranberries in a large bowl. Toss lightly. Set aside for step 3.
- Pour 3 ½ cups (about 2 lb) dressing over 3 qt 3 cups (about 2 lb 10 oz) vegetable mixture. Stir well.
- Transfer 1 gal (about 5 lb) coleslaw to a steam table pan (12" x 20" x 2 ½"). For 50 servings, use 2 pans.
- Critical Control Point: Cool to 41 °F or lower within 4 hours.
- Critical Control Point: Hold at 41 °F or below.
- Portion with No. 8 scoop ( ½ cup).
Notes
Source: USDA Standardized Recipes Project. Accessed from Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
