MEXICAN COLE SLAW

Ingredients

Ingredient Weight Measure Issue
CABBAGE,GREEN,FRESH,SHREDDED 6-3/4 lbs 2 gal 2-7/8 qts 8-1/2 lbs
SALAD DRESSING,MAYONNAISE TYPE 4 lbs 2 qts
SALT 1-1/4 oz 2 tbsp
SUGAR,GRANULATED 10-5/8 oz 1-1/2 cup
CELERY,FRESH,CHOPPED 3-1/8 lbs 2 qts 3-3/4 cup 4-1/4 lbs
TOMATOES,FRESH,CHOPPED 4-3/8 lbs 2 qts 3 cup 4-1/2 lbs
ONIONS,FRESH,CHOPPED 7-1/2 oz 1-3/8 cup 8-1/3 oz
PEPPERS,GREEN,FRESH,MEDIUM,SHREDDED 4 lbs 3 qts 1/8 cup 4-7/8 lbs
VINEGAR,DISTILLED 4-1/8 oz 1/2 cup

Method

1 Chill cabbage in covered container until crisp.
2 Combine Salad Dressing, salt, sugar, celery, tomatoes, onions, peppers, and vinegar.
3 Add to cabbage; mix well.
4 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
121 cal 10 g 1 g 9 g 6 mg 268 mg 23 mg

Portion

1/2 Cup

Yield

100


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