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SIDE RADISH SLAW

RECIPE DETAILS

Item ID: SI663

Batch Quantity: 100

Serving Size: 1/2

Serving Measure: CUP

Serving Description: 1/2 c = 1 serving

Nutrition Link: 80046

Food Category: Vegetable recipes

HACCP: VEGET

HACCP Process Category: NoCook

Recipe Source: BVSD

RECIPE DETAILS

Item ID: SI663

Batch Quantity: 100

Serving Size: 1/2

Serving Measure: CUP

Serving Description: 1/2 c = 1 serving

Nutrition Link: 80046

Food Category: Vegetable recipes

HACCP: VEGET

HACCP Process Category: NoCook

Recipe Source: BVSD

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%

Preparation

Slice cabbage. Shred Carrots, slice Green onions, slice radish. Mix all vegetables together. In bowl whisk together juices, oil, salt and sugar.
Toss slaw together with the dressing.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.5 Meat/Meat Alternative: 0 Calories: 22.37
Dark Green: 0 Milk: 0 Sat. Fat: 6.63%
Red Orange: 0 Grains: 0 Sodium: 155.13
Legumes: 0
Starchy: 0
Other: 0.5
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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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