GERMAN COLE SLAW

Ingredients

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 12 oz 2-1/8 cup 13-1/3 oz
PEPPERS,GREEN,FRESH,CHOPPED 12 oz 2-1/4 cup 14-5/8 oz
CELERY,FRESH,CHOPPED 12 oz 2-7/8 cup 1 lbs
CABBAGE,GREEN,FRESH,SHREDDED 12 lbs 4 gal 3-1/2 qts 15 lbs
VINEGAR,DISTILLED 1-5/8 lbs 3 cup
OIL,SALAD 1 lbs 2 cup
SUGAR,GRANULATED 3-1/2 oz 1/2 cup
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp
PIMIENTO,CANNED,DRAINED,CHOPPED 4-1/4 oz 1/2 cup 2 tbsp

Method

1 Combine onions, peppers, celery, and cabbage; toss lightly.
2 Combine vinegar, salad oil or olive oil, sugar, salt, and pepper; pour over cabbage mixture; mix well.
3 Garnish with pimientos. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
60 cal 5 g 1 g 4 g 0 mg 153 mg 29 mg

Portion

1/2 Cup

Yield

100


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