Crunchy Thai Salad Shaker
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
3 pounds Kale, stem removed, chopped
3 pounds Napa cabbage, thinly sliced
4 pounds Red cabbage, thinly sliced
1 ¼ pounds Carrots, shredded
2 pounds Green onions, thinly sliced
5 pounds + 4 ounces Red bell pepper, thinly sliced
2-#10 cans Garbanzo beans, drained and rinsed
4 pounds + 12 ounces Shelled Edamame (shell off)
8 pounds + 8 ounces Mandarin oranges, drained
1 cup Cilantro, chopped
Dressing
1 ¾ cups Lime juice
1 ¼ cups Oil
¾ cup Sesame oil
1 ¾ cups Soy sauce, reduced sodium
¾ cup Garlic, minced
1 ½ tablespoons Ginger, ground
¾ cups Brown sugar
¾ cups White vinegar
1 ½ tablespoons Red pepper flakes
Servings: 100
Ingredients
6 pounds Kale, stem removed, chopped
6 pounds Napa cabbage, thinly sliced
8 pounds Red cabbage, thinly sliced
2 ½ pounds Carrots, shredded
4 ¼ pounds Green onions, thinly sliced
10 pounds + 8 ounces Red bell pepper, thinly sliced
4-#10 cans Garbanzo beans, drained and rinsed
9 pounds + 8 ounces Shelled Edamame (shell off)
17 pounds Mandarin oranges, drained
2 cups Cilantro, chopped
Dressing
3 ½ cups Lime juice
2 ½ cups Oil
1 ½ cups Sesame oil
3 ½ cups Soy sauce, reduced sodium
1 ½ cups Garlic, minced
3 Tbsp. Ginger, ground
1 ½ cups Brown sugar
1 ½ cups White vinegar
3 Tbsp. Red pepper flakes
Preparation
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe.
1. In a blender, combine lime juice, soy sauce, garlic, ginger, sugar and vinegar and blend for 30 seconds. With the blender on low, slowly drizzle oil and sesame oil into lime juice mixture.
2. Pour dressing into a bowl, add a pinch of salt, black pepper and red pepper flakes.
3. Combine remaining ingredients in a large bowl. Toss with dressing.
4. Optional serving: layer in a clear cup:
- ½ cup kale
- ¼ cup red cabbage
- ¼ cup Napa cabbage
- 2 Tbsp. carrot
- ¼ cup edamame
- ¼ cup red peppers
- ¼ cup garbanzo beans
- ½ Tbsp. green onion
- ¼ cup mandarin orange
- ½ Tbsp. cilantro
5. Place 2 Tbsp. dressing in small container.
6. Serve both containers together.
HACCP Critical Control Point: Hold cold food at a temperature of 41 º or below at all times.
Serving information
Serve 2 cups on a plate or bowl.
Each serving provides: 2 meat alternates, ¼ cup dark green vegetable, ¼ cup other vegetable, ⅜ cup red orange vegetable and ¼ cup fruit
Nutrition information per bowl
Calories: 301 Total Fat: 12.3g Saturated Fat: 1.3g Monounsaturated Fat: 5.5g Polyunsaturated Fat: 4.4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 40g Fiber: 9.5g Total Sugars: 15g Protein: 12g Sodium: 460mg Vitamin A: 472μg Vitamin C: 161mg Calcium: 144mg Iron: 3.3mg Folate: 238μg
