Coleslaw (Creamy, Full Fat)

M-009-50 Salad, Salad Dressings and Relishes

Yellow
High
100 Portions
¾ cup (4 oz)
2 hrs.

INGREDIENTS

ItemMeasureWeightApprox issue

MAYONNAISE, FULL FAT

2-½ qt

5 lb

SUGAR, GRANULATED

2-¾ cup + 2 tbsp

1 lb 4 oz

VINEGAR, WHITE, DISTILLED

1-¼ cup

10-½ oz

SALT

3 tbsp + 2 tsp

2-⅓ oz

CELERY SEED

3 tbsp

0.80 oz

PEPPER, BLACK, GROUND

1 tbsp

0.22 oz

COLESLAW MIX, RTU

8 gal + 2-½ qt

17 lb 12 oz

17 lb 12 oz

ONION, YELLOW, FRESH

1-½ cup

7-⅔ oz

8-⅞ oz

DIRECTIONS

  1. Prepare all fruits and vegetables in accordance with guideline card A-G-31. Dice onions ⅛-inch.
  2. In a mixing bowl combine mayonnaise, sugar, vinegar, salt, celery seed, and black pepper. Using a wire whisk, mix until well combined.
  3. In a second large mixing bowl combine coleslaw mix and onion. Add dressing and toss until ingredients are evenly distributed.
  4. CP: Cover and refrigerate at 41°F (5°C) for at least 2 hours before service. CP: Hold cold at 41°F (5°C) for service.

RECIPE NOTES

  1. This recipe contains the following allergens based on the specific ingredients AFRS used in development of the recipe: Egg. As ingredients vary from brand to brand, check all ingredient labels for additional or hidden allergens that may be present in the products. AFRS cannot be held responsible for the accuracy of allergen labeling in dining facilities due to variability of ingredients from one brand of product to another. 
  2. *Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories207
Carbohydrates12 g
Sugars*9 g
Protein1 g
Fat17 g
Saturated Fat2.7 g
Sodium429 mg
Calcium45 mg
Fiber2.0 g
Combat Capabilities Development Command-Soldier Center // U17-238