North Dakota Adult Nutrition

View Original

Confetti Coleslaw

Brooke Wojdynski

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

Nutritional Content

Allergens: Corn; Cabbage; Peppers Bell; Onion; Raspberry; AllergenSulphites; Citrus; AllergenEggs; Carrots

Calories: 130 Kcal

Carbohydrates: 19 g

Protein: 1 g

Total Fat: 6 g

Calcium: 20 mg

Sodium: 120 mg

Ingredients

10 Servings

  • 13.5 Oz Oranges Mandarin Chilled JcPk Cnd

  • 1/2 Cup Mayonnaise, Light

  • 0.5 Oz Dressing, Vinaigrette Raspberry

  • 0.5 Oz Juice, Lemon Bulk

  • 3 3/4 Cup Coleslaw Mix, Cabbage & Carrots

  • 1 Tbsp 1 tsp Onion, Green/Spring/Scallions

  • 2 Tbsp 2 tsp Peppers, Red Fresh

  • 3/4 Cup Corn Whole Kernel f/Frz

  • 1.5 Oz Peppers, Green Fresh

  • 1/3 Cup Sugar, Granulated Bulk

25 Servings

  • 2 lb 1 Oz Oranges Mandarin Chilled JcPk Cnd

  • 1 1/2 Cup Mayonnaise, Light

  • 1.5 Oz Dressing, Vinaigrette Raspberry

  • 1.5 Oz Juice, Lemon Bulk

  • 2 1/4 Qt Coleslaw Mix, Cabbage & Carrots

  • 3 Tbsp 1 tsp Onion, Green/Spring/Scallions

  • 1/2 Cup Peppers, Red Fresh

  • 2 Cup Corn Whole Kernel f/Frz

  • 3.5 oz Peppers, Green Fresh

  • 3/4 Cup Sugar, Granulated Bulk

50 Servings

  • 4 lb 3 Oz Oranges Mandarin Chilled JcPk Cnd

  • 3 Cup Mayonnaise, Light

  • 3.5 Oz Dressing, Vinaigrette Raspberry

  • 3.5 Oz Juice, Lemon Bulk

  • 1 Gal 1 Cup Coleslaw Mix, Cabbage & Carrots

  • 1/2 Cup Onion, Green/Spring/Scallions

  • 3/4 Cup Peppers, Red Fresh

  • 3 3/4 Cup Corn Whole Kernel f/Frz

  • 6.5 Oz Peppers, Green Fresh

  • 1 2/3 Cup Sugar, Granulated Bulk

100 Servings

  • 8 lb 5 Oz Oranges Mandarin Chilled JcPk Cnd

  • 1 1/2 Qt Mayonnaise, Light

  • 6.5 Oz Dressing, Vinaigrette Raspberry

  • 6.5 Oz Juice, Lemon Bulk

  • 2 Gal 2 Cup Coleslaw Mix, Cabbage & Carrots

  • 3/4 Cup Onion, Green/Spring/Scallions

  • 1 2/3 Cup Peppers, Red Fresh

  • 2 Qt Corn Whole Kernel f/Frz

  • 13.5 Oz Peppers, Green Fresh

  • 3 1/3 Cup Sugar, Granulated Bulk

Instructions

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

  2. Combine cabbage mix, onions and peppers, corn, oranges in a large bowl.

  3. In a separate bowl, whisk together dressing, lemon juice, Mayo, and sugar. Mix until sugar is dissolved. Pour dressing over the cabbage mixture and mix lightly. Chill for up to 2 hrs.

  4. CCP - Serve Chilled <40F/4C.

    Print Recipe Here