Yields
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Radish: 94%
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Green cabbage: 87%
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Carrots: 83%
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Green onions: 83%
Pre-Preparation
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Wash all produce thoroughly.
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Shred cabbage and carrots.
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Slice green onions and radishes.
Preparation
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Mix all vegetables together in a large bowl.
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In a second bowl, whisk together the juices, oil, salt, and sugar.
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Toss the slaw with the dressing until evenly coated.
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Hold cold until service at 41°F or less.
Serving
Serving = 1/2 cup (1.955 oz)
Recipe Source
Boulder Valley School District Food Services
