Rainbow Slaw
A recipe from Georgia Department of Education School Nutrition
This bright and vibrant slaw is an explosion of color and Asian flavors that students love.
Ingredients:
- 1 cup Vinegar, rice
- 1/2 cup Oil, sesame
- 1/2 cup Soy sauce, reduced sodium
- 1/2 cup Sugar, granulated
- 1/2 cup Scallions, fresh, cut on bias
- 1 lbs + 8 oz Cabbage, napa or green, raw, shredded
- 1 lbs + 8 oz Carrots, raw, peeled and grated
- 1 lbs + 12 oz Cabbage, red, raw, shredded
- 1 lbs Pepper, bell, red, raw, cut into thin strips
Steps:
DAY PRIOR TO SERVICE
- In a large bowl combine the rice vinegar, sesame oil, soy sauce, and sugar. Whisk until the sugar is dissolved.
Prepare this the day before service and cold hold, labeled, and dated.
Hold at 41°F or below.
DAY OF SERVICE
- Using a large mixing bowl combine the scallions, green cabbage, carrots, red cabbage, and bell pepper. Pour the dressing over vegetables and gently stir to coat the slaw.
- Allow the slaw to marinate for at least 1 hour before serving.
- Place in 4-inch skinny pans for service.
No bare hand contact with ready to eat food.
Hold at 41°F or below.
The slaw holds well and does not need to be prepared in batches 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)
Portions:
50
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 47 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 2 | g |
| Sodium: | 34 | mg |
Tips:
