Apple Cilantro Slaw
Recipe adapted from Cherokee County School Nutrition
This slaw features everything students adore: local apples, a crisp texture, vibrant colors, and an irresistible taste. It serves as an excellent side dish or as a delicious topping for Street Tacos or BBQ Sandwiches.
Ingredients:
Dressing
- 2 cup Mayonnaise
- 1 cup Honey
- 1/2 cup Mustard, yellow
- 1/4 cup Juice, lime
- 1 tsp Pepper, black, ground
- 1 tsp Salt, kosher
Apples
- 2 lbs Apples, gala, fresh
- 1/4 cup Juice, lime
Slaw
- 5 lbs Coleslaw mix, fresh
- 2 cup Cilantro, fresh chopped
Steps:
Dressing
- Whisk all dressing ingredients in a bowl until smooth.
This dressing can be made ahead of service. Cold hold until needed.
Hold at 41°F or below.
Apples
- Cut the apples into wedges, discarding the core.
- Use the Robo Coupe with grater plate to grate apples.
- Place grated apples in a strainer or perforated pan. Press the grate apples to release excess liquid/juice.
- Once complete, place the grated apples in a mixing bowl and toss with lime juice.
This step is important to ensure the slaw is nice and creamy. Apple slaw will be watery if this step is skipped.
Slaw Assembly
- Combine the coleslaw mix with dressing. Gently mix in grated apples and cilantro.
Hold at 41°F or below.
This slaw should be batch mixed, as needed, for service. Once mixed, the slaw is best served within 1 hour.
Recipe Details
Harvest of The Month
Meal Components:
Vegetable Other
Crediting Information
- 1/2 cup Vegetable Other
HACCP Category:
Process #1 (No Cook)
Yield:
42
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 129 | cal |
| Saturated Fat: | 1.3 | g |
| Total Fat: | 9.1 | g |
| Sodium: | 79 | mg |
