Ingredients
Ingredient Weight Measure Issue
MILK,NONFAT,DRY 1-3/4 oz 3/4 cup
WATER,WARM 14-5/8 oz 1-3/4 cup
SALAD DRESSING,MAYONNAISE TYPE 2 lbs 1 qts
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
MUSTARD,PREPARED 1-1/8 oz 2 tbsp
SALT 1 oz 1 tbsp
SUGAR,GRANULATED 12-1/3 oz 1-3/4 cup
VINEGAR,DISTILLED 8-1/3 oz 1 cup
CABBAGE,GREEN,FRESH,SHREDDED 10-1/2 lbs 4 gal 1 qts 13-1/8 lbs
CARROTS,FRESH,SHREDDED 2-7/8 lbs 2 qts 3-7/8 cup 3-1/2 lbs
Preparation
1 Reconstitute milk; add Salad Dressing, pepper, mustard, salt and sugar; mix well. 2 Add vinegar gradually; blend well. 3 Use finely shredded cabbage and finely shredded carrots. Pour dressing over cabbage; toss lightly until well mixed. 4 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
