Receta Mexican Cole Slaw
Ingredientes
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Direcciones
- TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE NO. MG0100.
- RefrigerateCABBAGE IN COVERED CONTAINER Till CRISP.
- COMBINE CELERY, TOMATOES, ONIONS, SWEET PEPPERS, SALAD DRESSING SALT, SUGAR AND VINERGAR.
- Add in TO CABBAGE; MIX WELL.
- COVER; Chill Till READY TO SERVE. JUST BEFORE SERVING, SPRINKLE LIGHTLY WITH PAPRIKA TO GARNISH.
- ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- IN STEP 2, 7 LB 8 Ounce CABBAGE A.P. WILL YIELD 6 LB SHREDDED CABBAGE.
- NOTE:
- IN STEP 3, 4 LB 2 Ounce CELERY A.P. WILL YIELD 3 LB DICED CELERY.
- NOTE:
- IN STEP 3, 4 LB 1 Ounce TOMATOES A.P. WILL YIELD 4 LB DICED TOMATOES.
- SERVING SIZE: 1/2 C.