German Cole Slaw M.Salads, Salad Dressings, and Relishes No.027
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 1/2 Cup|
|------------------------------------------------------------------------------|
|Pan Size: Temp.: |
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare salad |
| | | | vegetables as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Cabbage | 12LB | 5.50 Gal | 2. Blanch cabbage in boiling |
|Boiling Water | |to cover | water for 1 to 2 minutes. |
| | | | Drain well. Cool. |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions | 12OZ| 2.25 Cup | 3. Add onions and peppers to |
|Peppers, Sweet | 12OZ| 2.25 Cup | cooled cabbage; toss lightly. |
|--------------------|----------|----------|-----------------------------------|
|Vinegar, White | | 2.25 Cup | 4. Combine vinegar, salad oil, |
|Salad Oil | | 2.00 Cup | sugar, salt, and pepper; |
|Sugar, Extra Fine Gr| 4OZ| 0.50 Cup | pour over cabbage; mix well. |
|anulated | | | |
|Salt | | 2.00 Tbsp| |
|Pepper, Black, Groun| | 0.50 Tspn| |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Pimiento | 4OZ| 0.50 Cup | 5. Garnish with pimientos. Cover; |
| | | | refrigerate until ready to |
| | | | serve. |
--------------------------------------------------------------------------------
NOTE: 1. In Step 1: 15 lb fresh cabbage A.P. will yield 12 lb finely
shredded cabbage. 14 oz dry onions A.P. will yield 12 oz
chopped onions.
2. In Step 1, 15 oz sweet peppers A.P. will yield 12 oz
chopped peppers.