Coleslaw

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Cabbage
| 48 | oz (wt) |
Red Cabbage | 16 | oz (wt) |
Carrot Julienne PREP | 16 | oz (wt) |
- Recipe Instructions:
- TOOLS: large mixing bowls, green cutting board, chef knife, peeler, nitrile gloves & weigh scale
- YIELD: 80 ounces
- STORAGE: insert with insert lid
- HOLD TIME: 3 days or 24 hours dressed
- QUALITY INDICATOR: vividly colored cabbage & carrots
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Wash all vegetables thoroughly and set aside.
- 2. Chiffonade cut all the green cabbage, disposing of all the core pieces. Rinse thoroughly under cold running water & shake to remove excess water.
- 3. Chiffonade cut the red cabbage and julienne carrots. Place in a colander and rinse over cold running water until the water runs clear. Shake to remove any excess water.
- 4. Add the rinsed red cabbage and carrots into the bowl with the prepared green cabbage and mix thoroughly by hand.
- 5. Put dry, prepared coleslaw mix into an insert with lid. Label, date & store in cooler at 35F-40F/3.5C-4C until use. (CCP1)
-
IMPORTANT NOTES:
- If using a pre-cut coleslaw mix measure out par amount required, then mix together in a bowl.
- Pre-cut coleslaw **GFS Item #4974057**
- Coleslaw comes with green onion & is garnished when the meal is being prepared.
- Coleslaw is dressed to order.
- Dressed coleslaw hold time 4 hours
- Use only fresh ingredients.
- Allergy Information
- TBD
- TOOLS: green cutting board, chef knife, weigh scale
- YIELD: 4 oz., trimmed and chopped
- HOLD TIME: 3 days
- YIELD: 48 sticks each
- QUALITY INDICATOR: celery is crisp & bright green