Creamy Coleslaw USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
This classic side dish, Creamy Coleslaw, is a flavorful and crunchy combination of fresh cabbage, fresh carrots, green onions, and dried cranberries in a sweet and tangy yogurt-based dressing.
CACFP Adult Portion Crediting Information
¾ cup (6 oz spoodle) provides ⅝ cup vegetable (⅛ cup additional vegetable, ½ cup other vegetable).
1.67 from 3 votes

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  • 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.
  • Five minutes before serving time, pour 2 lb 7 oz (4¾ cup) dressing over 4 lb (6 qt) vegetable mixture. Stir well.
    Do not combine dressing with coleslaw mix until ready to serve.
  • Transfer 6¼ lb (1 gal) coleslaw to a steam table pan (12" x 20" x 2½”).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Cool to 40 °F or lower within 4 hours.
  • Critical Control Point: Hold at 40 °F or below.
  • Serve ¾ cup (portion with a 6 oz spoodle).


Nutrition Facts
Creamy Coleslaw USDA Recipe for Adults in CACFP
Amount Per Serving 0 ¾ cup (6 oz spoodle)
Calories 121 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 169mg7%
Potassium 135mg4%
Total Carbohydrate 24g8%
Dietary Fiber 2g8%
Total Sugars 18g20%
Protein 3g6%
Vitamin C 19mg23%
Vitamin D 0IU0%
Calcium 51mg5%
Iron 0mg0%
Vitamin A 107mcg
*Marketing Guide
25 Servings:
Fresh green cabbage: 2 lb 1 oz
Fresh purple cabbage: 5 oz
Fresh carrots: 8 oz
Fresh green onions: 4 oz
50 Servings:
Fresh green cabbage: 4 lb 2 oz
Fresh purple cabbage: 10 oz
Fresh carrots: 1 lb
Fresh green onions: 8 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 6¼ lb
About 1 gal/1 steam table pan
(12" x 20" x 2½”).
50 Servings:
About 12½ lb
About 2 gal/2 steam table pans
(12" x 20" x 2½”).