RECIPE DETAILS
Item ID: SI663
Serving Description: 1/2 Cup (1.955oz.)
Food Category: Vegetable recipes
HACCP Process Category: NoCook
RECIPE DETAILS
Item ID: SI663
Serving Description: 1/2 Cup (1.955oz.)
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
Yields:
Radish: 94%
Green cabbage: 87%
Carrots: 83%
Green onions: 83%
1. Shred cabbage and carrots.
2. Slice green onions and radishes.
Preparation
1. Mix all vegetables together.
2. In a bowl, whisk together juices, oil, salt, and sugar.
3. Toss slaw together with the dressing.
4. Hold under refrigeration under 40 degrees F. until service.
Serving
Serving = 1/2 Cup (1.955oz)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
