RECIPE DETAILS
Item ID: FS110
Serving Description: 1/4 Cup (0.975oz.)
Food Category: Vegetable recipes
HACCP Process Category: NoCook
RECIPE DETAILS
Item ID: FS110
Serving Description: 1/4 Cup (0.975oz.)
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%
1. Slice cabbage.
2. Shred carrots.
3. Slice green onions and radishes.
Preparation
1. Mix all vegetables together.
2. In a separate bowl, whisk together juices, oil, salt, and sugar.
3. Toss slaw together with the dressing.
Serving
Serving = 1/4 Cup (0.975oz.)
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: 9.97 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 7.25% | |
| Red Orange: 0 | Grains: 0 | Sodium: 75.73 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.25 | |||
| Additional: 0 |
