RECIPE DETAILS
Item ID: FS051
Serving Description: 1/4 Cup (1oz.)
Food Category: Vegetable recipes
HACCP Process Category: NoCook
RECIPE DETAILS
Item ID: FS051
Serving Description: 1/4 Cup (1oz.)
Food Category: Vegetable recipes
HACCP Process Category: NoCook
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Red cabbage yields 83%
Green cabbage yields 87%
Carrots yield 83%
Jalapenos yield 98%
1. Wash all vegetables
2. Shred the cabbage on a slicing blade of a food processer.
3. Shred carrots and jalapenos on food processor shredding blade.
4. Drain pepperoncinis, but save the liquid.
Preparation
1. Mix mayo, lemon juice, pepperoncini juice, and salt together to make a dressing.
2. Mix all vegetables together and then add the dressing. Combine until well incorporated.
Serving
Serving = 1/4 Cup (1oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.875 | Meat/Meat Alternative: 0 | Calories: 144.79 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 7.22% | |
Red Orange: 0.125 | Grains: 0 | Sodium: 450.29 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0.75 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.