RECIPE DETAILS
Item ID: FS051
Serving Description: 1/4 Cup (1oz.)
Food Category: Vegetable recipes
HACCP Process Category: NoCook
RECIPE DETAILS
Item ID: FS051
Serving Description: 1/4 Cup (1oz.)
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
Red cabbage yields 83%
Green cabbage yields 87%
Carrots yield 83%
Jalapenos yield 98%
1. Wash all vegetables.
2. Shred the cabbage on a slicing blade of a food processer.
3. Shred carrots and jalapenos on food processor shredding blade.
4. Drain pepperoncinis, but save the liquid.
Preparation
1. Mix mayo, lemon juice, all of the pepperoncini juice, and salt together to make a dressing.
2. Mix all vegetables together and then add the dressing. Combine until well incorporated.
3. Hold under refrigeration below 40 degrees F. until service.
4. Serve cold.
Serving
Serving = 1/4 Cup (1oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.875 | Meat/Meat Alternative: 0 | Calories: 144.79 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 7.22% | |
| Red Orange: 0.125 | Grains: 0 | Sodium: 450.29 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.75 | |||
| Additional: 0 |
