Mexican Cole Slaw

Photo: flickr user stu_spivack

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

2 tablespoons SALT TABLE 5LB

1. TRIM, WASH AND PREPARE CABBAGE AS DIRECTED ON RECIPE NO. MG0100.

2. CHILL CABBAGE IN COVERED CONTAINER UNTIL CRISP.

3. COMBINE CELERY, TOMATOES, ONIONS, SWEET PEPPERS, SALAD DRESSING SALT, SUGAR AND VINERGAR.

4. ADD TO CABBAGE; MIX WELL.

5. COVER; REFRIGERATE UNTIL READY TO SERVE. JUST BEFORE SERVING, SPRINKLE LIGHTLY WITH PAPRIKA TO GARNISH.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 2, 7 LB 8 OZ CABBAGE A.P. WILL YIELD 6 LB SHREDDED CABBAGE.

NOTE:

2. IN STEP 3, 4 LB 2 OZ CELERY A.P. WILL YIELD 3 LB DICED CELERY.

NOTE:

3. IN STEP 3, 4 LB 1 OZ TOMATOES A.P. WILL YIELD 4 LB DICED TOMATOES.

SERVING SIZE: 1/2 CUP

100.0 servings

Sunday, December 13, 2009 - 1:04am

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