Cole Slaw M.Salads, Salad Dressings, and Relishes No.008
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|Yield: 100 Portions Each Portion: 1/2 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare |
| | | | cabbage as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Cabbage | 12LB | 5.25 Gal | 2. Chill cabbage in covered |
| | | | container until crisp. |
|--------------------|----------|----------|-----------------------------------|
|Dressings, Salad | 4LB | 2.00 Qrt | 3. Combine Salad Dressing, salt, |
|Salt | 1OZ| 2.00 Tbsp| sugar and vinegar. |
|Sugar, Extra Fine Gr| 12OZ| 1.50 Cup | 4. Pour over cabbage; mix well. |
|anulated | | | 5. Cover; refrigerate until |
|Vinegar, White | | 0.50 Cup | ready to serve. Sprinkle |
|Paprika, Ground | | 2.00 Tbsp| lightly with paprika to |
| | | | garnish just before serving. |
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NOTE: 1. In Step 1, 15 lb fresh cabbage A.P. will yield 12 lb finely
shredded cabbage.
2. In Step 1, 2 lb 8 oz shredded red cabbage A.P. may be
substituted for 2 lb cabbage.
VARIATION
1. MEXICAN COLE SLAW: Follow Step 1. In Step 2, use 6lb (2 3/4
gal) shredded fresh cabbage 7 lb 8 oz A. P. In Step 3, add
3 lb (3 qt) diced fresh celery (4 lb 2 oz A. P.), 4lb (2 3/4
qt) diced fresh tomatoes (4 lb 1 oz A. P.), 8oz (1 1/3 cups)
finely minced dry onions (9oz A.P.) and CONTINUED
2. VARIATION 1 CONTINUED: 3 lb (3 qt) finely shredded fresh
sweet peppers (3 lb 10 oz A.P.)