Ingredients
- Yogurt, low-fat (2 pounds, 8 ounces), plain 2.5 pounds
- Mayonnaise, low-fat 1 pound
- Honey 2 cups
- Vinegar, apple cider ¾ cup
- Salt, kosher 1½ teaspoons
- Pepper, black, ground 2 teaspoons
- *Cabbage, green, fresh, chilled, shredded (3 pounds, 2 ounces) 3.125 pounds
- *Cabbage, purple, fresh, chilled, shredded 10 ounces
- *Carrots, fresh, shredded 1 pound
- *Onions, green, fresh, diced 8 ounces
- Cranberries, dried (1 pound, 2 ounces) 1.125 pounds
Instructions
- Dressing:
- Combine yogurt, mayonnaise, honey, vinegar, salt, and pepper in a medium bowl. Stir well. Set aside for step 3.
- Combine cabbage, carrots, onions, and dried cranberries in a large bowl. Toss lightly. Set aside for step 3
- Pour 3½ cups (about 2 pounds) dressing over 3 quarts 3 cups (about 2 pounds 10 ounces) vegetable mixture. Stir well.
- Transfer 1 gallon (about 5 pounds) coleslaw to a steam table pan (12″ x 20″ x 2½”).
- For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Portion with No. 8 scoop (½ cup).
Recipe Notes
CCP: Cool to 40° F or lower within 4 hours.
CCP: Hold at 40° F or below.
Notes: *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #1: No Cook Serving
*Please note that the recipe contains differing crediting and serving size amounts. This is due to the coleslaw shrinking in volume after it has been prepared.
Yield 50 servings