Asian Rainbow Coleslaw

Name: Asian Rainbow Slaw
Ingredients: 1/2 cup + 1 tsp Vinegar (rice ); 1/4 cup + 1/2 tsp Oil (sesame - see note); 1/4 cup + 1/2 tsp Soy sauce (reduced sodium); 1/4 cup + 1/2 tsp Sugar (granulated ); 1/2 gal + 2 2/3 Tbsp Cabbage (Napa, raw, shredded ); 1/2 gal + 1/3 cup Carrots (raw, grated ); 1/2 gal + 1/3 cup Cabbage (red, raw, shredded)

Asian Rainbow Slaw

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Recipe HACCP Process:

#1 No Cook

Serving Size:

½ cup

Yield: 50 servings

Source:

JSI Back to Basics: Asian Fusion Recipe (adapted from: Vermont Farm to School Network)

Ingredients

Ingredients:

1/2 cup + 1 tsp Vinegar, rice
1/4 cup + 1/2 tsp Oil, sesame – see note
1/4 cup + 1/2 tsp Soy sauce, reduced sodium
1/4 cup + 1/2 tsp Sugar, granulated
1/2 gal + 2 2/3 Tbsp Cabbage, Napa, raw, shredded
1/2 gal + 1/3 cup Carrots, raw, grated
1/2 gal + 1/3 cup Cabbage, red, raw, shredded

Instructions:

To make the dressing, add vinegar, sugar, soy sauce, and sesame oil to a bowl and whisk together until the sugar is dissolved.
Add the carrots and cabbages to a large bowl and toss with dressing. Refrigerate and allow to marinate for at least 1 hour before serving.
Hold for cold service at 41° F or lower.

Nutritional Analysis:

Serving: 0gCalories: 29kcalCarbohydrates: 4.49gProtein: 0.57gFat: 1.2gSaturated Fat: 0.17gTrans Fat: 0gCholesterol: 0mgSodium: 103.87mgFiber: 1.05gSugar: 2.74g

Meal Component Information:

Vegetable – 0.5 cup

Note:

Choose USDA foods whenever available to save on cost. Note yield, crediting, and nutritionals may change if substituted.

Sesame oil can be substituted if there is a concern of an allergy.