Crunchy Kale Slaw

Name: Crunchy Kale Slaw
Ingredients: 3qts + 2 2/3 cups Kale (raw, chopped); 1 ½ qt + ¼ cup Cabbage (raw, shredded); 1 qt + ¼ cup Carrots (raw, grated); 2 cups + 4 tsp Cilantro (minced); 2 cups + 4 tsp Onions (red, raw, chopped); 6 Tbsp + ¾ tsp Oil (olive, salad or cooking); 1 ½ cups + 1 Tbsp Lime juice (raw); 1 Tbsp + 1 1/8 tsp Salt (table)

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Recipe HACCP Process:

#1 No Cook

Serving Size:

3/4 cup

Yield: 50 servings

Source:

JSI Back to Basics: Latin American Cuisine Recipe (adapted from: What’s Cooking? USDA Mixing Bowl)

Ingredients

3qts + 2 2/3 cups Kale, raw, chopped
1 ½ qt + ¼ cup Cabbage, raw, shredded
1 qt + ¼ cup Carrots, raw, grated
2 cups + 4 tsp Cilantro, minced
2 cups + 4 tsp Onions, red, raw, chopped
6 Tbsp + ¾ tsp Oil, olive, salad or cooking
1 ½ cups + 1 Tbsp Lime juice, raw
1 Tbsp + 1 1/8 tsp Salt, table

Instructions:

To make the dressing, in a large bowl whisk together the olive oil, lime juice, and salt. Set aside.
Add kale, cabbage, carrots, cilantro and onions to a large bowl. Toss all ingredients with the dressing. Squeeze ingredients while mixing to break the cellular walls of the kale to allow the flavors to marinate.
Refrigerate until served.
Hold for cold service at 41°F or lower.

Nutritional Analysis:

Calories: 32.26kcalCarbohydrates: 3.51gProtein: 0.87gFat: 2.02gSaturated Fat: 0.28gTrans Fat: 0gCholesterol: 0mgSodium: 212.5mgFiber: 1.42gSugar: 1.04g

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.