Mexican Cole Slaw
By: Anonymous
Published: Sunday, December 13, 2009 - 1:04am

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