Cole Slaw with Creamy Dressing M.Salads, Salad Dressings, and Relishes No.009
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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. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 4OZ| 0.75 Cup | 2. Reconstitute milk; add Salad |
|Milk Powder | | | Dressing, pepper, mustard, |
|Warm Water | | 1.75 Cup | salt, and sugar; mix well. |
|Dressings, Salad | 2LB | 1.00 Qrt | |
|Pepper, Black, Groun| | 2.00 Tspn| |
|d | | | |
|Mustard | | 2.00 Tbsp| |
|Salt | 2OZ| 3.00 Tbsp| |
|Sugar, Extra Fine Gr| 12OZ| 1.75 Cup | |
|anulated | | | |
|--------------------|----------|----------|-----------------------------------|
|Vinegar, White | | 1.00 Cup | 3. Add vinegar gradually; |
| | | | blend well. |
|--------------------|----------|----------|-----------------------------------|
|Cabbage | 12LB | 5.25 Gal | 4. Pour dressing over cabbage; |
| | | | toss lightly until well |
| | | | mixed. |
| | | | 5. Cover; refrigerate until |
| | | | ready to serve. |
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NOTE: 1. In Step 1, 15 lb fresh cabbage A.P. will yield 12 lb
finely shredded cabbage.
VARIATION
1. COLE SLAW WITH VINEGAR DRESSING :Follow Step 1. Omit Steps 2
and 3. Combine 2 tsp black pepper, 2 oz(3 tbsp) salt, 1lb 12
oz (1 qt) granulated sugar, 1 qt vinegar, and 1 cup water;
mix well. Follow Step 4.Just before serving, sprinkle 2 tbsp
paprika over slaw to garnish.
2. CABBAGE AND CARROT SLAW WITH CREAMY DRESSING: Follow Steps 1
through 3. In Step 4, use 10 lb (4 1/4 gal) finely shredded
cabbage (12 lb 8oz A.P.)and 3 lb (3 qt) finely shredded
carrots(3 lb 11 oz A.P.) Follow remainder of Step 4.
3. PINEAPPLE COLESLAW: Follow Step 1. In Step 2, omit pepper &
reduce mustard 2tsp.Follow Step 3. In Step 4, use 10 lb (4
1/4 gal) finely shredded cabbage (12 lb 8 oz A.P.) and 6 lb
12 oz (1-No. 10 cn) canned, drained pineapple chunks or
tidbits. Follow remainder of Step 4.
4. PINEAPPLE MARSHMALLOW COLESLAW: Follow Step 1. In Step 2,
omit pepper and reduce mustard to 2 tsp. Follow Step 3. In
Step 4, use 10 lb (4 1/4 gal) finely shredded cabbage (12 lb
8 oz A.P.) and 6 lb 12 oz (1-No. 10 cn) canned, drained
pineapple chunks or tidbit. (CONTINUED)
5. Variation 4 Continued;
Follow remainder of Step 4. Just before serving, add 1 lb
5 oz (3 qt) miniature marshmallows. EACH PORTION: 2/3 Cup.
6. VEGETABLE SLAW WITH CREAMY DRESSING: Follow Steps 1 through
3. In Step 4, use 10lb (4 1/4 gal) finely shredded cabbage
(12 lb 8 oz A.P.), 2 lb (2 qt) finely shredded carrots
(2 lb 7 oz A.P.)6 oz (1 cup) minced onions (7 oz A.P.), and
1 lb 8 oz (4 1/2 cups diced green peppers (1 lb 13 oz A.P.)
7. Continuation Of Variation 6
Follow remainder of Step 4.