RECIPE DETAILS
Item ID: FS038
Serving Description: 1/2 Cup (2oz.)
Food Category: Vegetable recipes
HACCP Process Category: NoCook
RECIPE DETAILS
Item ID: FS038
Serving Description: 1/2 Cup (2oz.)
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
Green cabbage yields 87%. Pre-shredded cabbage yields: 100%
Green onions yield: 83%
Red and green peppers yield: 80%
1. Shred the cabbage.
2. Slice the peppers and green onions.
Preparation
1. Mix mayo, yogurt, vinegar, and spices together.
2. Toss the veggies and dressing together.
Serving
Serving = 1/2 Cup (2oz)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 0 | Calories: 49.35 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 12.54% | |
| Red Orange: 0 | Grains: 0 | Sodium: 147.67 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.25 | |||
| Additional: 0 |
