Putnam Peach Slaw
A recipe from Putnam County School Nutrition
This recipe was created by middle school students in Putnam County. It is a pretty and delicious slaw. The peaches provide a creamy-sweet element with the jalapeno and chili powder adding a bit of smokiness and a slight kick. This slaw can be served throughout the week as a side on street tacos, BBQ sandwiches, or Chicken Sandwiches. It is one of our favorites!
Ingredients:
- 4 lbs Yogurt, Greek, low-fat
- 1 cup Lime juice
- 2 tbsp Chili powder
- 3 cup Cilantro, fresh, leaves, chopped
- 1 1/4 qt Peaches, canned, drained, diced
- 1 1/2 cup Reserved peach juice
- 2 cup Peppers, jalapeno, seeds removed, small diced
- 5 1/2 lbs Cabbage, green, shredded
- 2 lbs Carrots, fresh, peeled, grated
- 1 lbs Onions, Vidalia, raw, thinly sliced
Steps:
DAY PRIOR TO SERVICE:
- In a large mixing bowl combine the cabbage, carrots, onions, and jalapeno.
- Store labeled and dated in the cooler.
Hold at 41°F or below.
DAY OF SERVICE:
- Using a mixing bowl, whisk together the yogurt, lime juice, peach juice, and chili powder.
- Pour the dressing over cabbage mixture and gently stir to fully coat.
- Add the diced peaches and chopped cilantro and stir just until combined.
- Hold cold for service.
- Serving is 1/2 Cup.
The slaw can be made first thing on the day of service. This eases production and allows the flavors to develop.
Hold at 41°F or below.
Recipe Details
Meal Components:
Crediting Information
- 1/2 cup Vegetable Other
HACCP Category:
Yield:
100
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 23 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 14 | mg |
Tips:
If your kitchen has purple cabbage on hand feel free to use a combination of green and purple for added color. Other fresh herbs like mint and basil also work well in this recipe.
Additional Recipe Photographs
