Chili-Soy Cucumbers
A recipe from Georgia Department of Education School Nutrition
A bold, Asian-inspired cucumber side tossed in a sweet, tangy, and spicy soy-chili marinade.
Ingredients:
- 8 lbs + 4 oz Cucumber, english, sliced 1/4 inch rounds
- 3/4 cup Soy sauce, reduced sodium
- 1 1/2 cup Vinegar, rice
- 1/2 cup Sugar, granulated
- 1 tbsp Chili powder, red, ground
Steps:
DAY PRIOR TO SERVICE
- In a large bowl combine the soy sauce, rice vinegar, sugar and red chili powder.
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, pour the soy dressing over cucumbers. Gently stir to coat all cucumber slices.
- Transfer to a serving line pan and place in cold well. Use a 4 oz spoodle or a #8 disher to serve 1/2 cup servings.
Allow the cucumbers to marinate for at least 1 hour before serving.
No bare hand contact with ready to eat food.
Hold at 41°F or below.
Hold at 41°F or below.
The cucumbers hold well and do not need to be prepared in batches for service.
Recipe Details
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: | 36 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 147 | mg |
