Creamy Cole Slaw

Rating: 
Salads E-06
Makes: 50 or 100 Servings
*Fresh green cabbage, chilled, shredded
3 lb 11 oz
1 gal 2 qt
7 lb 6 oz
3 gal

1. Place cabbage, carrots, and peppers (optional) in large bowl and toss lightly to mix.

*Fresh carrots, shredded
6 oz
1 ¾ cups
12 oz
3 ½ cups
*Fresh green peppers, chopped or diced (optional)
2 ½ oz
½ cup
5 oz
1 cup
Reduced calorie salad dressing
14 oz
1 ¾ cups
1 lb 12 oz
3 ½ cups

2. Combine salad dressing or mayonnaise, sugar, celery seed, dry mustard, and vinegar.

OR
OR
OR
OR
OR
Lowfat mayonnaise
14 oz
1 ¾ cups
1 lb 12 oz
3 ½ cups
Sugar
2 Tbsp
¼ cup
Celery seed
2 tsp
1 Tbsp 1 tsp
Dry mustard
1 tsp
2 tsp
White vinegar
2 Tbsp
¼ cup

3. Pour dressing over vegetables. Mix thoroughly. Spread 5 lb 3 oz (approximately 3 qt ½ cup) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less (see Special Tips). For 50 servings, use 1 pan. For 100 servings, use 2 pans.

4. CCP: Cool to 41° F or lower within 4 hours. Cover. Refrigerate until ready to serve.

5. Mix lightly before serving. Portion with No. 16 scoop (¼ cup).

Serving

1/4 cup (No. 16 scoop) provides 1/2 cup other vegetable

Notes

*See Marketing Guide.

Special Tips:
1) For best results, shred cabbage and store overnight; add dressing just before serving.
2) If recipe is prepared in advance, the yield will be reduced.

 

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