Power Slaw

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Mix & Chill


Nutritional Content

Allergens: AllergenEggs; Broccoli; AllergenMilk; AllergenSulphites; Cabbage; AllergenSoy; Mustard; Carrots

Calories: 90 Kcal

Carbohydrates: 12 g

Protein: 2 g

Total Fat: 5 g

Calcium: 40 mg

Sodium: 280 mg


Ingredients

10 Servings

  • 1.5 Oz Kale, Fresh

  • 2.5 Oz Cabbage, Red Shredded

  • 3 Oz Brussels Sprouts, Fresh

  • 3 Oz Turnips, Fresh

  • 5.5 Oz Carrot, Shredded Fresh

  • 9.5 Oz Broccoli Cuts f/Fresh

  • 1 Oz Sugar, Granulated Bulk

  • 1/2 tsp Salt, Iodized

  • 1/2 tsp Pepper, Black Ground

  • 1 1/2 tsp Dill, Fresh

  • 3/4 tsp Mustard, Ground

  • 1 Cup Mayonnaise, Bulk

  • 2 Tbsp Vinegar, White

25 Servings

  • 4 Oz Kale, Fresh

  • 6 Oz Cabbage, Red Shredded

  • 8 Oz Brussels Sprouts, Fresh

  • 8 Oz Turnips, Fresh

  • 14 Oz Carrot, Shredded Fresh

  • 1 lb 8 Oz Broccoli Cuts f/Fresh

  • 2.5 Oz Sugar, Granulated Bulk

  • 1 1/2 tsp Salt, Iodized

  • 1 tsp Pepper, Black Ground

  • 1 Tbsp 1 tsp Dill, Fresh

  • 2 tsp Mustard, Ground

  • 2 1/2 Cup Mayonnaise, Bulk

  • 1/3 Cup Vinegar, White

50 Servings

  • 8 Oz Kale, Fresh

  • 12 Oz Cabbage, Red Shredded

  • 1 lb Brussels Sprouts, Fresh

  • 1 lb Turnips, Fresh

  • 1 lb 12 Oz Carrot, Shredded Fresh

  • 3 lb Broccoli Cuts f/Fresh

  • 5 Oz Sugar, Granulated Bulk

  • 1 Tbsp Salt, Iodized

  • 2 tsp Pepper, Black Ground

  • 2 Tbsp 2 tsp Dill, Fresh

  • 1 Tbsp 1 tsp Mustard, Ground

  • 1 1/4 Qt Mayonnaise, Bulk

  • 2/3 Cup Vinegar, White

100 Servings

  • 1 lb Kale, Fresh

  • 1 lb 8 Oz Cabbage, Red Shredded

  • 2 lb Brussels Sprouts, Fresh

  • 2 lb Turnips, Fresh

  • 3 lb 8 Oz Carrot, Shredded Fresh

  • 6 lb Broccoli Cuts f/Fresh

  • 10 Oz Sugar, Granulated Bulk

  • 2 TbspSalt, Iodized

  • 1 Tbsp 1 tsp Pepper, Black Ground

  • 1/3 Cup Dill, Fresh

  • 2 Tbsp 2 tsp Mustard, Ground

  • 2 1/2 Qt Mayonnaise, Bulk

  • 1 1/4 Cup Vinegar, White



Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Combine all Ingredients. Mix well. *Chill at <40F/4C for at least 2 hrs before service.

  3. CCP -- Maintain <40F/4C; discard unused product. (FDA)


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