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Apple Slaw

Recipe Courtesy of Sutton Public Schools
Photo Courtesy of Harvest of the Month

Ingredients

  • Local cabbage, shredded - 1.6 lbs
  • Local carrots, shredded - 10 ozs
  • Local apples, sliced - 1.9 lbs
  • Sunflower seeds, toasted - 1/3 cup
  • Cherries, dried, unsweetened - 1/3 cup
  • Vinegar, apple cider - 1/2 cup
  • Olive Oil - 2 Tbsps
  • Honey - 1 Tbsp
  • Salt - 1 tsp

Preparation

  1. Cut the apples into ½” pieces.
  2. Toss all salad ingredients in 1 full steam table pan.
  3. Mix dressing ingredients. Toss with salad.
  4. Serve ⅜ cup servings using #10 scoop. Keep chilled throughout service time.

Critical Control Point: Hold for service at 41°F or lower.

Note: If serving more than 1 hour after tossing with dressing then use water instead of oil so the cabbage wilts less.

 



48 servings makes 5 lbs

Serving Information

For Program
Serving Size
Serving Utensil
NSLP
3/8 cup
#10 scoop

Meal Pattern Contribution

Food Component
Other
1/4 C
Fruit
1/8 C