Spicy Soy Quick Pickled Slaw
A recipe from Georgia Department of Education School Nutrition
This pickled slaw is on-trend and full of flavor.
Ingredients:
- 4 lbs Coleslaw mix, fresh
- 3 cup Vinegar, rice
- 3 cup Sugar, granulated
- 1 cup + 4 oz Soy sauce, reduced sodium
- 2 1/2 tbsp Chili powder, red, ground
Steps:
- In a large bowl, combine the rice vinegar, sugar, soy sauce, and chili powder. Whisk to blend.
- Add the coleslaw mix to the dressing and gently mix to coat the slaw.
- Transfer slaw to a food storage container, cover, label, and date. Place in cooler and allow the dressed slaw to rest at least one hour before service.
- For service, mix the slaw and place into the proper serving container for the service line. Use a #8 disher or 4 oz spoodle to serve.
No bare hand contact with ready to eat food.
This step is important. Allowing the dressed slaw to rest develops the great flavor and pickling you want.
Hold at 41°F or below.
Hold at 41°F or below.
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: | 66 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 63 | mg |
Tips:
In addition to serving as a side, try adding some to Asian concepts like rice and noodle bowls, street tacos, and chef salads.
Additional Recipe Photographs
Spicy Soy Quick Pickled Slaw Additional Image
