Confetti Coleslaw
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.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
2 pounds 14 ounces Green cabbage, cored
3 pounds 14 ounces Red cabbage, cored
2 ½ cups Onion, white, diced
3 cups Carrots, shredded
3 cups Bell pepper, red, chopped (optional)
⅔ cup Olive oil
1 ¾ cups Apple cider vinegar
⅔ cup Sugar, granulated
2 tablespoons Salt
⅓ cup Water
3 tablespoons Black pepper
⅓ cup Dijon mustard
Servings: 100
Ingredients
5 pounds 12 ounces Green cabbage, cored
7 pounds 12 ounces Red cabbage, cored
1 quart + 1 cup Onion, white, diced
1 ½ quarts Carrots, shredded
1 ½ quarts Bell pepper, red, chopped (optional)
1 ⅓ cups Olive oil
3 ½ cups Apple cider vinegar
1 ⅓ cups Sugar, granulated
¼ cup Salt
⅔ cup Water
¼ cup + 1 tablespoon Black pepper
⅔ cup Dijon mustard
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Chop or shred the rinsed and cored cabbage.
2. In a large bowl, combine all ingredients and mix thoroughly.
3. Cover and place in cooler for at least 15 minutes before serving.
4. Transfer to serving pans or individual portion cups.
HACCP Critical Control Point: Hold at internal temperature of 31°F or below.
Serving information
Portion 1/2 cup per serving.
Each serving provides ½ cup other vegetable subgroup.
Nutrition information per 1/2 cup serving
Calories: 60 Total Fat: 3g Saturated Fat: 0g Monounsaturated Fat: 2g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 8g Fiber: 2g Total Sugar: 5g Protein: 1g Sodium: 261mg Vitamin A: 94μg Vitamin C: 45mg Calcium: 27mg Iron: 1mg Folate: 18μg