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%
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: 20.06 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 7.26% | |
| Red Orange: 0 | Grains: 0 | Sodium: 151.24 | |
| 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.
