Classic Creamy Cole Slaw
A recipe from Georgia Department of Education School Nutrition
Crisp shredded cabbage and carrots tossed in a smooth, tangy‑sweet creamy dressing. A cool, crunchy side with familiar flavor students enjoy.
Ingredients:
DRESSING
- 3 lbs Mayonnaise
- 3/4 cup Mustard, dijon
- 3/4 cup Vinegar, apple cider
- 3/4 cup Sugar, granulated
- 1/4 cup Spice, celery, seed
- 1 1/2 tbsp Spice, onion, powder
- 1 1/2 tbsp Salt, kosher
SLAW
- 5 lbs Cabbage, green, raw
- 2 lbs Cabbage, red, raw
- 2 lbs Carrots, raw
Steps:
DAY PRIOR TO SERVICE: Slaw Dressing
- Whisk mayonnaise, mustard, vinegar, sugar, celery seed, onion powder, and salt in a mixing bowl.
- Store the dressing, wrapped, labeled, and dated in the cooler overnight. This allows the flavors to develop and combine.
Hold at 41°F or below.
DAY PRIOR TO SERVICE: Slaw Prep
- Wash all cabbage and carrots under, cool, running water.
- Peel, trim, and shred carrots. Trim, core, and thinly shred cabbages.
- Combine the shredded cabbages and carrots in a large mixing bowl.
- Store the cabbage and carrot mix, wrapped, labeled, and dated in the cooler overnight.
To shred large quantities of cabbage use the Robot Coupe with slicer attachment.
Hold at 41°F or below.
DAY OF SERVICE:
- Pour dressing over the cabbage and carrot mix. Gently stir to fully coat the slaw in dressing.
- Place the slaw into 4-inch skinny pans or 4-inch half hotel pans for service.
- Cold hold, covered, for service.
- Serving is 1/2 cup. Use a #8 disher or 4 oz spoodle to serve.
Hold at 41°F or below.
This slaw holds well and does not need to be batched for service.
Recipe Details
Harvest of The Month
Meal Components:
Vegetable Other
Crediting Information
- 1/2 cup Vegetable Other
HACCP Category:
Process #1 (No Cook)
Yield:
101
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 77 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 5.3 | g |
| Sodium: | 199 | mg |
