Mexican Cole Slaw

Ingredients

3 pounds CELERY FRESH
4 pounds TOMATOES FRESH
6 pounds CABBAGE WHITE FRESH
8 ounces ONIONS DRY
3 pounds PEPPER SWT GRN FRESH
12 pounds oz SUGAR, GRANULATED 10
4 pounds SALAD DRESSING #2 ½
4 ounces VINEGAR CIDER
2 tablespoons SALT TABLE 5LB

Preparation

1
1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE NO. MG0100.
2
2. CHILL CABBAGE IN COVERED CONTAINER UNTIL CRISP.
3
3. COMBINE CELERY, TOMATOES, ONIONS, SWEET PEPPERS, SALAD DRESSING SALT, SUGAR AND VINERGAR.
4
4. ADD TO CABBAGE; MIX WELL.
5
5. COVER; REFRIGERATE UNTIL READY TO SERVE. JUST BEFORE SERVING, SPRINKLE LIGHTLY WITH PAPRIKA TO GARNISH.
6
**ALL NOTES ARE PER 100 PORTIONS.
7
NOTE:
8
1. IN STEP 2, 7 LB 8 OZ CABBAGE A.P. WILL YIELD 6 LB SHREDDED CABBAGE.
9
NOTE:
10
2. IN STEP 3, 4 LB 2 OZ CELERY A.P. WILL YIELD 3 LB DICED CELERY.
11
NOTE:
12
3. IN STEP 3, 4 LB 1 OZ TOMATOES A.P. WILL YIELD 4 LB DICED TOMATOES.
13
SERVING SIZE: 1/2 CUP

Tools

 



Yield:

100.0 servings

Added:

December 13, 2009

Creator:

Anonymous

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